Quick and Delicious Eggy Fried Rice Recipe for Kids in Bali

Prepare Your Ingredients:

Gather all ingredients in advance. Dice 1 small carrot, finely chop 1 small red onion, and mince 1 clove of garlic.

Ensure your 2 cups of cooked rice are cold and preferably a day old to prevent clumping during cooking.

Scramble the Eggs:

Heat 1 tsp coconut oil in a large non-stick skillet or wok over medium heat.

Beat 2 large eggs with a pinch of salt in a bowl, then pour into the skillet.

Let the eggs set slightly before stirring gently to create soft curds. Remove the scrambled eggs from the pan and set aside.

Sauté the Aromatics and Vegetables:

Add the remaining 2 tsp of coconut oil to the skillet.

Toss in the chopped onion and garlic, sautéing for 2–3 minutes until fragrant and translucent.

Add the diced carrot and 1/4 cup frozen peas, stirring occasionally. Cook for another 3 minutes until the vegetables are tender.

Stir-Fry the Rice:

Increase the heat to high and add the cooked rice to the skillet. Stir vigorously to break up any clumps and coat the rice in the aromatic mixture.

Add 1 tbsp sweet soy sauce (kecap manis) and 1 tsp lime zest. Stir until the rice is evenly coated and fragrant.

Combine and Finish:

Return the scrambled eggs to the skillet, gently mixing them into the fried rice.

Taste and adjust seasoning with salt and pepper as needed. For an extra kick, you can add a dash of sambal or chili sauce.

Serve Immediately:

Transfer the fried rice to a serving platter, garnish with a slice of lime, and serve hot.