Egg Fried Rice for baby
This simple Egg Fried Rice for baby with veggies is a simple and delicious meal aimed at babies 10 months+ Watch them happily feed themselves
Ingredients
- 1 tbsp vegetable oil (divided into equal amounts)
- 2 large eggs
- 2 cups day old chilled cooked rice (NOTE 1)
- ½ cup frozen peas and corn (or veggies of choice) (NOTE 2)
- 1 tsp kecap manis (sweet soy sauce) (NOTE 3)
Instructions
- Crack the eggs into a bowl and give it a quick whisk with a folk. Heat half of the oil in a non-stick frying pan over medium heat and pour in the eggs. Stir occasionally until the eggs are no longer runny and fully cooked. Transfer the eggs into a bowl and set them aside.
- Heat the remaining oil in a frying pan over medium to high heat. Add in the rice and use a wooden spoon to break up any lumps. Add in the veggies and stir to combine until heated through, then add in the cooked eggs and kecap manis (or soy sauce). Cook for 2 to 3 minutes, stirring regularly until combined.
Notes
(NOTE 1) Cooked rice - Chilled leftover cooked rice works best for making fried rice. Refrigerating the rice dries it out and makes it easier to fry and it'll also prevent the rice from going mushy. I love using equal amounts of Jasmine rice mixed with brown rice, but any variety of rice would work.
(NOTE 2) Frozen vegetables - My toddler's favourite mix is peas and corn. For this post, I used mixed frozen veggies that had potatoes, broccoli, peas and corn. To be honest, he wasn't a fan of this veggie mix, so stick with the veggies that you know your child would eat. Frozen veggies are best because it's convenient and you don't have to defrost it prior to cooking. Also, frozen veggies are softer in texture than fresh veggies, which is great if your child is still learning how to chew properly.
(NOTE 2) Kecap Manis is an Indonesian sweet soy sauce. It has a syrupy consistency with a molasses-like flavour from palm sugar. Supermarkets usually stock kecap manis in the international section of the supermarket or next to soy sauce. For a less sweet alternative, swap kecap manis with an equal amount of regular soy sauce or salt-reduced soy sauce.
Leftovers - Allow the fried rice to cool completely at room temperature. Transfer the rice into an airtight container and refrigerate, it'll be good for up to 3 days. Frozen fried rice will keep for up to 2 months.
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Nutrition
Serving: 1servingCalories: 123kcalCarbohydrates: 17gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 62mgSodium: 51mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 1198IUVitamin C: 1mgCalcium: 18mgIron: 1mg