Simple Way to Sensory Cooking Recipes For Special Needs

Kristi's Special Fried Rice

Whether it's cooking for festivals such as christmas, lunar new year and hanukkah, or preparing that special meal for your nearest and dearest, senior food and wine editor susan jung has the recipes to inspire and impress.

Recipe Summary Kristi's Special Fried Rice

This is a recipe that I came up with by combining things that like to taste in my rice. The cilantro really kicks up the taste for me. I will add stir fried shrimp and/or chicken if I want to just make the rice the whole meal. If you are using mea, stir-fry it first and sit it to the side.

Ingredients | Sensory Cooking Recipes For Special Needs

3 cups water

3 cups instant rice

1 pinch red pepper flakes, or to taste (Optional)

3 tablespoons vegetable oil

1 egg

1 bunch green onions, sliced

1 clove garlic, minced

2 cups shredded cabbage

1 cup chopped pineapple tidbits

1 cup chopped cilantro

1 cup bean sprouts

1 teaspoon soy sauce, or to taste

Directions

Bring water to a boil in a saucepan; add rice and red pepper flakes. Cover saucepan with a lid and remove from heat; let stand until water is absorbed, about 5 minutes. Fluff rice with a fork and cool, about 30 minutes.

Heat oil in a wok or large skillet over medium-high heat; cook and stir rice until coated in oil, 15 to 20 seconds. Add egg to wok; cook and stir until scrambled and cooked through, 1 to 2 minutes.

Stir green onions and garlic into rice mixture and cook until fragrant, about 30 seconds. Add cabbage, pineapple, cilantro, and bean sprouts to rice mixture; cook and stir until cabbage starts to wilt, about 5 minutes. Stir soy sauce into rice mixture and cook for 30 seconds more.

I usually cook the rice about 30 minutes before I am going to prepare the dish to make sure that it is not hot when I am ready for it. You can even prepare it the night before and put it in the refrigerator.

Cole slaw mix can be substituted for the shredded cabbage.

Info | Sensory Cooking Recipes For Special Needs

prep: 10 mins cook: 15 mins additional: 30 mins total: 55 mins Servings: 6 Yield: 6 servings

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