Chinese Food Recipes for Kids

May 18, 2013 by

Chinese food is fun to make and eat. These Chinese food recipes are a great way for you to spend time in the kitchen with your child.

Chinese cuisine is one that goes back to a thousand years, as well as their variety is such that they have some good recipes for kids.
Rice and noodles and chopsticks are what one thinks of the minute someone says Chinese food. Now Chinese cuisine is split into four schools known as the Lu, Chuan, Yue and Yang. In Northern China, Jiaozi or even the Chinese dumplings are very popular throughout the holiday season. Some of the dishes in the Chinese world are highly detectable and great dishes to see children.

Chinese Food Recipes for Kids

Chinese Food Recipes for Kids

The Famous Fried Rice

Chinese Fried Rice is definitely an international favourite. Mothers like it because its packed with all of the right veggies and meat and also the kids love it because its colourful and attractive. Children will also have a great time preparing this using their mothers. The recipe is straightforward and can be mastered very easily, and also the result is always worth the effort.

The recipe is straightforward, just heat a little oil inside a pan and add ham skillets into it and cook it with a few occasional stirring. Add in the onions once this is accomplished to this pan along with pepper and salt for taste. Once cooked add some ginger and garlic, and stir fry this. Now, in go the frozen veggies. After they become crispy transfer the contents right into a larger bowl. In another pan heat some oil and add rice and cook it till it might be crispy. Add the veggies and also the premade scrambled eggs, put in some pepper and salt and also the fried rice is ready.

Chinese Fried Rice


  • Onion – diced (1)
  • Salt and pepper
  • Plain vegetable oil (1/3 cup)
  • Garlic – finely chopped (3 cloves)
  • Frozen corn peas, carrots (1-1/3 cups – 6 ounces)
  • Large eggs – lightly beaten (4)
  • Fresh ginger – peeled and finely chopped (2-inch piece)
  • Whole scallions – thinly sliced – separate the white and green area (3)
  • Ham – diced (1/3 pound or cooked, cubed or shredded meat (2 cups)
  • Cold cooked long-grain rice – white rice; separate the grains (4 cups)


First you need to heat a skillet over high heat. Once hot, you need to add around 1 tablespoon of oil into it. Now, place the ham within the skillet and cook it with a few occasional stirring. Now, add some onions to this pan. Include some salt and pepper for taste. Cook this preparation not less than 2 minutes. Once cooked, add some ginger, garlic and the white portions of the scallions. Stir-fry this preparation for around ½ a minute. Now, add the frozen vegetables for this preparation. Once the vegetables defrost and switch a little crispy, you need to transfer the components into a large bowl.

Put the pan once again on the heat which time; add around 2 tablespoons of oil. Now, add some eggs and use some pepper and salt as seasoning. Then, keep stirring this preparation and when it sets, place it inside a bowl. Use a spatula to break the egg preparation.

Hot and Sour Soup


  • 4 dried mushrooms
  • 1/4 pound boneless pork loin
  • 3 ounces tofu
  • 1 green onion
  • 1/2 cup bamboo shoots
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 2 tablespoons white vinegar
  • 1/2 cup frozen peas
  • 2 tablespoons cornstarch combined with 3 tablespoons water
  • 1 egg, slightly beaten
  • 1 teaspoon sesame oil


  • Soak mushrooms in 1/2 cup warm water for 25 minutes. Drain the mushrooms, saving the liquid. Stop the stems and discard. Cut caps into thin slices.
  • Cut the pork into thin slices. Stack the slices several at a time and cut into slivers.
  • Cut tofu into long strips after which into 2-inch squares.
  • Finely chop green onion.
  • Rinse bamboo shoots at hand strainer under cold water, then reduce thin slices.
  • Line up these components on the kitchen countertop: chicken stock, mushroom liquid, pork, salt, soy sauce, mushrooms, bamboo shoots, tofu, pepper, vinegar, frozen peas, cornstarch mixture, egg, green onion, and sesame oil.
  • Pour the chicken stock and mushroom liquid right into a 4-quart pot.
  • Add the pork, salt, soy sauce, mushrooms, and bamboo shoots. Provide a boil over high heat. Then, reduce to low heat, cover, and simmer for 5 minutes.
  • Add the tofu, pepper, vinegar, and frozen peas. Enhance the heat to high and produce the soup back to a boil.
  • Slowly stir within the cornstarch mixture to the boiling soup. Stir for some seconds as it thickens.
  • Stir in the egg and cook for Thirty seconds.
  • Turn off the heat and add some green onion and sesame oil. Mix well and serve hot.

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