Egg & Vegetable Fried Brown Rice
A simple, one-pan dinner of soft brown rice stir-fried with scrambled egg, tiny pea pieces, and grated carrot. Eggs provide complete protein and choline for brain development, while brown rice adds B vitamins and fiber. This dish introduces babies to mixed textures and savory Asian-inspired flavors in a gentle, age-appropriate way.
Ingredients
- 80 grams Brown Rice
- 2 large Egg
- 40 grams Peas
- 1 small Carrot
- 1 teaspoon Sesame Oil
Instructions
- Cook the brown rice according to package instructions until very soft. For babies, cook slightly longer than usual so the grains are extra tender. Drain and set aside.
- Lightly crush the peas with a fork to remove the round shape (whole round peas can be a choking hazard for babies).
- Peel and finely grate the carrot.
- Heat sesame oil in a non-stick pan or wok over medium heat.
- Add the grated carrot and crushed peas. Stir-fry for 2–3 minutes until softened.
- Push the vegetables to one side. Crack the egg into the empty side and scramble gently until fully cooked, breaking into small pieces.
- Add the cooked brown rice to the pan. Stir everything together gently for 1–2 minutes until warmed through.
- Let cool before serving. For younger 6-month-olds, mash slightly with a fork. For BLW babies, serve as-is for self-feeding with hands or a pre-loaded spoon.
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