Egg and vegetable rice
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 3 min
- Cook: 6 min
- Makes: 1–2 portions
Ingredients
- 4 tbsp cooked rice
- 1 egg
- 3 tbsp peas and diced carrot
- 1 tsp vegetable oil
Contains: Egg
Method
- Scramble the egg in the oil until set.
- Add the rice and vegetables and warm through; squash the peas.
- Cool to lukewarm.
Safety: Egg set through. Cool cooked rice quickly and eat within a day.
Storage: Serve fresh.
Tip: Egg-fried rice with no soy sauce. Rice clumps with egg in it, which makes it easy to pick up.
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