Rice is a staple for more than half the world’s population. The United Nation reports that rice provides 20% of the world’s dietary energy supply. The human race is very dependent on this little grain. Oddly enough, rice really isn’t that nutritious. While high in energy, rice contains far fewer nutrients, vitamins, and minerals than other staple grains like wheat and corn. The good news though, is that rice is delicious, filling, cheap, and very soft when cooked.
We don’t care that rice is relatively poor in nutrients, we can couple it with foods that give us what we need. I imagine that is how fried rice came to be a thing. The addition of green peas, carrots, onions, and eggs make fried rice far more flavorful, filling, and nutritious than rice is on its own. Easy to chew, easy to digest, and easy to make; fried rice will make a fine addition to your easy-to-chew meal collection.
Fried Rice is soft, moist, and contain multiple soft textures. Any textures requiring chewing have been prepared so that there are no pieces larger than ¼ inch (or 6mm). These foods are soft enough that, with minimal effort, they can be easily formed into swallowable-sized portions.
If a pureed food texture is required, you can put the completed dish in a food processor and pulse blend until smooth. You can add a little vegetable oil or soy sauce to make it thinner.
Like a good dentist, a good frying pan is important. You need one you can trust. Some of my favorite cookware are things I got at my wedding reception, many moons ago. I am very happy with the longevity that Cuisinart cookware has had in my kitchen. HERE is a link to a solid frying pan that is ideal for cooking vast quantities of fried rice.