Baby Rice Recipe: Vegetable Fried Rice

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As a baby rice recipe, fried rice, a popular dish in Asia but eaten in many parts of the world, is hard to beat. Fried rice is the classic dish for using up leftovers and reinventing it into a tasty new creation. I doubt even your baby can resist the fragrant aromas of wok-fried rice, and this vegetarian version is great for getting protein and nutrients into your little one, all whilst filling their tummies!

Rice is a staple dish in almost all parts of Asia, including East Asia, South Asia and Southeast Asia. So it makes sense that fried rice is readily available in that part of the world. Although, what once began as a functional dish for maximising food consumption, fried rice has evolved into a gourmet dish of sorts to please even the purest of foodies. The multitude of ingredients you can add to fried rice is countless, and the most popular combinations even have specific names with set ingredient lists. Not limited to Asia, rice is also eaten in some Latin American countries, which have their own variations of fried rice. The possibilities are limitless.

If you tend to eat rice and regularly have leftovers, then this is the recipe for you! And if not, it is an easy enough dish to whip of from scratch - you'll be feeding your baby rice all the time (with extra for you!). I hope you will both enjoy it.

Baby Rice Recipe For Vegetable Fried Rice

Ingredients:
175g rice (or used leftover cooked rice)
Olive oil for cooking
A few drops of sesame oil to taste
3 large eggs, beaten with 20ml water plus a few drops of soy sauce
30g onion, peeled and finely chopped
1 garlic clove, peeled and pressed
50g baby corn, thinly sliced
40g red pepper, diced
100g frozen peas

Directions:

• Cook the rice from packed instructions if making the dish from scratch. Drain, rinse with cold water and set aside to continue draining until needed.
• Meanwhile, heat some olive oil in a wok or deep frying pan.
• Pour in half the egg mixture, and cook to make an omelette. Break it up into small pieces and set aside. Repeat with the remaining egg mixture.

• Heat some more oil in the wok.
• Cook the onions for a few minutes until soft. Add the garlic and cook for one minute further.
• Add the corn and pepper, and cook for an additional 3-4 until the corn starts to soften.

Here, I swapped red pepper for carrots!

• Then add the rice and peas, and stir fry for a further 3-4 minutes until the rice is hot and the peas have defrosted.

• Stir in the sesame oil to taste, mix in the omelette pieces, and serve. Enjoy!

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