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This version of fried rice includes a scrambled egg for protein, but you could swap it out for ¼ cup of finely diced tofu. Peas and carrots are a classic, colorful combo, but feel free to substitute other soft cooked veggies: finely chopped mushrooms or green beans, shredded zucchini or summer squash, or little cubes of roasted winter squash.
This recipe is intended for children 10 months and up.
- 1 teaspoon olive oil
- 2 tablespoons shredded carrot (shredded on the large holes of a box grater-shredder)
- 2 tablespoons frozen petite peas
- ½ cup (2½ oz/75 g) cooked brown rice
- 1 large egg, beaten
In a small frying pan, warm the olive oil over medium heat. Add the carrot and cook, stirring, until just tender, about 3 minutes. Add the peas and 2 tablespoons water, cover, and cook until the peas are tender, about 3 minutes. Stir in the rice and cook until warmed through, then add the egg and cook, stirring constantly, until the egg is fully cooked and the mixture is well combined. Let cool, then serve.
Refrigerate the fried rice in an airtight container for up to three days.
Makes about 1½ cups (12 oz/375 g)
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