Salmon Fried Rice

Ingredients

• 150g cooked salmon, flaked
• 1/2 cup white rice, cooked
• 1/2 cup frozen peas, thawed
• 2 eggs
• 1 tbsp olive oil
• 1 tsp low-sodium soy sauce (optional)

Method

1. 01

   Cook 1/2 cup white rice according to package directions, then spread on a plate to cool and dry — day-old rice works best.

2. 02

   Flake 150g cooked salmon (no skin or bones) into small pieces, checking carefully for any bones.

3. 03

   Heat 1 tbsp olive oil in a large pan or wok over medium heat. Add 1/2 cup thawed frozen peas and cook for 1–2 minutes.

4. 04

   Push vegetables to the side, add a little more oil, and scramble 2 eggs in the pan. Once mostly set, mix everything together.

5. 05

   Add the cooled rice and salmon, toss everything together over medium-high heat for 2–3 minutes until heated through. Allow to cool to a safe temperature before serving.

How to offer

Serve in small portions, cut into age-appropriate pieces. At 12 months, rice can be picked up easily. Double-check salmon for bones before serving. Great for self-feeding with a spoon.

Storage

Refrigerate in an airtight container for up to 2 days. Do not freeze rice dishes.

Nutrition note

Excellent source of omega-3 DHA and EPA, protein, and vitamin D. Contains B vitamins and selenium.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer