This easy recipe from Chef Dan Giusti is kid-friendly, nutritious and inexpensive.
Chef Giusti was formerly head chef at Copenhagen's revered Noma—one of the best restaurants in the world (the waiting list is months long)—but left his fancy restaurant job in 2016 on a mission to improve school cafeteria food. Launched in New London, Connecticut, his company Brigaid started with five professional chefs who worked with staff at local public schools to plan fresh, wholesome meals made from scratch on a tight budget. The program was so successful that Brigaid now works with food service programs around the country including New York City Public Schools, Richmond Public Schools in Richmond, Virginia, the Southampton Union Free School District in Southampton, New York and Encore Community Services in New York, New York.
Pro Tip: Be sure to cook the rice thoroughly! If rice is not cooked through, the grains will "pop" in the oven when fried.
- 3 cups brown rice
- ¼ cup rice vinegar
- ¼ cup lite soy sauce
- ¾ cup canola oil
- ½ tablespoon granulated sugar
- 1 clove garlic, peeled
- 1 teaspoon ground cumin
- ⅓ cup peeled and chopped fresh ginger root
- ⅔ cup diced red bell pepper
- ¾ cup diced jumbo red onion
- 1 cup peas
- 1 cup diced carrot
- 4 eggs, scrambled
- ½ cup chopped fresh cilantro
- 1 ¼ bunches scallions, sliced
In a large pot of boiling salted water, add rice and boil until cooked through, 35 to 45 minutes. Drain and spread out on baking sheets to cool.
Preheat oven to 450˚F.
In a blender, combine vinegar, soy sauce, oil, sugar, garlic, cumin and ginger. Puree and set aside the vinaigrette.
In a bowl, combine cooled rice, bell pepper, onion, peas, carrots, scrambled eggs, and half of the vinaigrette. Spread rice mixture evenly on greased rimmed baking sheets and bake until rice is crispy and caramelized, 10 to 12 minutes.
Using the same bowl, combine "fried" rice mixture with cilantro, scallion, and the remaining vinaigrette. Serve hot.