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Hello, foodies…

What a wonderful time we had at the Borgata on Saturday, foodies. A great big “thank you” to all of you who came to Atlantic City to see my demonstration…I’m always humbled by your support and enthusiasm. It was such a pleasure to meet you all.

So, our last recipe on In the Kitchen with David was a Sunday dinner specialty…eggplant parm! This Wednesday’s recipe is Five-a-Day Fried Rice. It’s perfect for busy weeknights because it cooks up in just 10 minutes. And, it’s a delicious way to get your kids—and those picky adults—to eat their veggies.



Five-A-Day Fried Rice
 
This recipe is prepared with the Temp-tations® Set of 3 Serving Bowl Set (K39692).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
2 Tbsp sesame oil
1/2 cup yellow onion, chopped
1/3 cup red bell pepper, chopped
1 celery stalk, chopped
1/2 cup carrots, finely chopped
1 cup broccoli, chopped
3 cups white rice, cooked
1/2 tsp ground ginger
1/4  cup + 2 Tbsp low sodium soy sauce
1/2 cup frozen peas, thawed
2 tsp vegetable oil
5 eggs, beaten
2 green onion sprigs, finely sliced (optional garnish)
 
Directions:
 
1. Heat the sesame oil in a large skillet (or wok) over medium-high heat. Add the onions, peppers, celery, carrots, and broccoli. Cook, stirring occasionally, for 3–5 minutes.
 
2. Add the cooked rice, ground ginger, and soy sauce and cook for another 3 minutes, stirring to evenly distribute ingredients. Stir in the peas and reduce the heat to medium low.
 
3. In a separate skillet, heat the vegetable oil over medium heat. Add the beaten eggs and stir quickly until the eggs are completely scrambled and cooked. Add the eggs to the rice mixture and toss to evenly distribute.
 
4. Spoon the rice onto plates and garnish each dish with the sliced green onions, if desired

For many years, five was the magic number when it came to how many servings of fruit and veggies kids should eat every day. But would you believe experts now recommend even more? Luckily, schools are helping. Instead of grilled cheese and pizza every day, kids are eating healthier foods for lunch. And, if you pack their lunch, you have even more opportunity to sneak fruits and veggies in when you can. But, at the end of the day and it’s time for dinner, you can feel good about giving them this veggie-packed dish.

For your blog question today, tell me what healthier, veggie- or fruit-based recipe is a hit in your house? Is it Eggplant Parmesan? Homemade marinara sauce? Maybe a big fruit salad? I could eat my Hearty Vegetable Lentil Stew any time of year. It’s just loaded with nutritious ingredients and the flavor is out of this world! See you Wednesday at 8pm ET, foodies.

Keep it flavorful!
—David

P.S. During my trip to Depot Town Farmers’ Market in Ypsilanti, I met with an amazing woman…Vicki Zilke, who is one of the vendors at the market. I could have talked to Vickie all day…she had so many great tips for using and storing that precious summer produce. Here’s Vickie’s tip on freezing blueberries!