I often struggle when it comes to meal planning for dinner time.
Breakfast I find easy.
A choice of fruit / yoghurt / toast / boiled eggs /cereal or smoothies and my girls are happy.
And I love creating my girls school lunch boxes which I’ve blogged about here.
But by the time dinner rolls around, I run out of ideas and motivation.
My mid week staples for the girls are usually chicken schnitzel / meatballs / fish / pasta with fresh veggies or salad.
Then I make another meal for my hubby and I (although being pregnant I don’t feel like having dinner right now).
With a new baby arriving in July – I really need to get much more organised when it comes to weekly dinner planning.
I LOVE it if I can make a big batch of something which will last us two or even three nights (soup is amazing in Winter, and we all love it).
I tried to think of something my girls enjoy eating when we’re out that I can easily recreate at home, and I came up with chicken fried rice.
Both my girls love it, it’s healthy – and I can make it ahead of time for busy days when we have dancing and we’re not home until late.
Plus giving it a name like ‘Rainbow Fried Rice’ makes it even more appealing for little people.
500g diced chicken breast or tenderloin
1 Red capsicum diced
500g Basmati Rice
500g Frozen Peas / Corn / Carrots
2 tbspn Light Soy Sauce
Optional: 2 eggs lightly beaten
- Cook basmati rice according to instructions
- Heat a wok on medium heat, add olive oil
- Add chicken and stir until cooked through, stir through soy sauce
- Add veggies and stir to combine
- Add rice and stir until combined
- If adding eggs – move ingredients over to one side to leave some space in wok, pour in egg and let cook for 30 seconds. With fork, scramble and then combine through rest of rice.
If your kids don’t like certain veggies, just leave them out and add in those they do like.
Leftovers can be packed in lunch boxes the next day.
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What are your favourite mid week meals?
What meal do you make in big batches?11