Vegetable Fried Rice

Ingredients

• 1/2 cup white rice, cooked and cooled
• 1 medium carrot, finely diced
• 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. Spread onto a plate to cool — slightly dried-out rice gives the best fried rice texture.

2. 02

   Peel and finely dice 1 medium carrot. Heat 1 tbsp olive oil in a wide pan or wok over medium-high heat.

3. 03

   Add the diced carrot and cook for 3–4 minutes until tender. Add 1/2 cup thawed frozen peas and stir for 1 minute.

4. 04

   Push vegetables to the side. Add a little extra oil and crack 2 eggs into the pan. Scramble until just set, then mix with the vegetables.

5. 05

   Add the cooled rice to the pan and toss everything together for 2–3 minutes until heated through. Cool to a safe temperature before serving.

How to offer

Serve in small portions. At 12 months, sticky rice is easy for babies to pick up and self-feed. A wonderful introduction to Asian-inspired flavors. Family can add seasoning to their portions.

Storage

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

Nutrition note

Rice should always be washed before cooking. The concentration of arsenic, a harmful metal found in the soil and used in the growing process, has been identified in more recent studies as a drawback to eating rice. Despite the fact that this more recent studies may frighten parents, bear in mind that it does not imply that rice is intrinsically unhealthy or must be completely avoided. A great source of carbs that will provide our bodies energy is rice. Generally speaking, compared to white rice, which has had the nutrient-rich bran coating removed during processing, brown rice contains more protein and important elements like B vitamins, copper, fiber, iron, magnesium, and phosphorus.

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