Veggie Egg Fried Rice
Leftover rice stir-fried with soft vegetables and fully cooked scrambled egg. A speedy way to use up rice safely.
Ingredients
Makes 4 family servings
Foods in this recipe
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Method
- 1
Heat half the oil in a large pan, add the eggs and stir until fully set with no runny egg. Remove and chop small.
- 2
Add the remaining oil and cook the peas, carrots, spring onion, garlic and ginger with 2 tbsp water for 4–5 minutes, until soft.
- 3
Add the rice and stir-fry 3–4 minutes, until steaming hot all the way through.
- 4
Stir the egg back in and cool a toddler portion.
Toddler plate & family plate
Toddler plate
A few spoonfuls in a bowl; squash the peas lightly for younger toddlers.
Family plate
Season adult portions with soy sauce at the table.
health_and_safetyAllergens
Contains egg (top 9 allergen). Adding soy sauce adds soy and wheat.
sync_altSwaps
- swap_horizAdd small pieces of cooked chicken or tofu (contains soy).
- swap_horizUse cooked quinoa instead of rice.
kitchenStorage
Serve right away. The rice has already been reheated once, so throw away leftovers rather than reheating them again.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- Use rice that was cooled quickly and kept in the fridge no more than 1 day.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
