A Colorful, Asian-Inspired Lunch Menu! August 18 2011, 0 Comments

Veggie Fried RiceThis is an easy and colorful lunch. Most of the food can be prepared with your kids the night before, including the rice and the Tamago, making morning time assembly a breeze.

One simple formula: Protein + 3 Colors + Healthy Grains

Protein: Tamago (see recipe)

3 Colors: Edamame (Green), Carrot Sticks (Yellow / Orange), Sliced Plums (Blue / Purple)

Healthy Grains: Veggie fried rice (see recipe)

Once you get the hang of it, making Tamago is pretty easy. I use a regular frying pan. You can also purchase Tamago premade at any local Japanese market, including Suruki Supermarket on 4th Ave in San Mateo.


  • 4 large eggs, beaten

  • ½ tablespoon sugar

  • 1 teaspoon mirin  

  • 1/2 teaspoon soy sauce


  • Add ingredients into a mixing bowl. Beat well. 

  • Lightly oil a frying pan, place over medium heat. Add a thin layer of the egg mixture. 

  • As the mixture sets, roll it to one side of the pan.

  • Add a bit more oil, another thin layer of mixture (lifting the roll to make sure you cover the pan). Let it set. Roll to the other side.

  • Continue until you’ve used all of the mixture.

  • Remove from the pan. Squeeze (with a sushi rolling mat). Slice. Serve or store in fridge.

Veggie Fried Rice
The great thing about fried rice is you can add any number of veggies that your kids like and it’s easy to make in advance. Tastes better if you sauté the rice on the second day!


  • 3 cups Jasmine or brown rice, cooked

  • 1 tablespoon grapeseed oil

  • 2 eggs, beaten

  • ½ c frozen peas

  • ½ tablespoon soy sauce


  • Add 1 Tbsp grapeseed oil to a wok or large frying pan over high heat.

  • Add the rice and sauté until lightly browned.

  • Create a well in the center of the rice. Add 2 eggs, beaten. Stir lightly while the eggs cook in the well, then mix thoroughly with the rice.

  • Add frozen peas, mix well. 

  • Add ½ Tbsp soy sauce. Mix. Serve or store in fridge.