When my children were small, they would love this veggie receipe. I got them to eat all kinds of vegetables. I would chop the vegetables into bite-sized bites and add them to rice and stir fry them. Stir frying keeps the vegetables crisp and they would be naturally sweet and crispy. You can add turkey sausage to it for more flavor also. Or add egg whites or egg substitute. Below are suggested veggies

Chop bite-sized veggies: red/green bell peppers, green onions, cabbage, brocolli, carrots, green beans (if no green onions try bermuda onions & cook until transparent over low heat then add other veggies.)

Meat: bite-sized pre-cooked white meat or chicken sausage (I use left-overs for this)

2 TBSp

1 cup cooked brown or white rice - day old rice seems to work best as it is dry and won't stick to skillet

1 egg or whites (opt)

2 TBSp low sodium soy sauce or to taste (opt)

In large non-stick skillet on med. heat: heat 3 TBSp olive oil, add veggies/meat until lightly coated with oil, stirring frequently.
Add cooked rice when veggies are still crisp, stirring constantly as oil should coat rice also.
If adding eggs or egg white, move veggies/meat/rice to sides of skillet making a well in the center for eggs. Quickly cook eggs stirring constantly,till done. Mix into other ingredients when firmly cooked.
Continue to stir ingredients until totally mixed together.
You may Add soy sauce if rice starts to stick or wait until foods are mixed thoroughly together.