Mini Veggie Fried Rice
A colorful Asian-inspired fried rice packed with vegetables and scrambled egg. Light soy and sesame bring authentic flavors in a toddler-appropriate way.
Ingredients(8)
- 1 cup cooked and cooled rice (day-old works best)
- 1 large egg, beaten
- 1/4 cup frozen peas and carrots, thawed
- 2 tablespoons finely diced bell pepper
- 1 green onion, finely sliced (green parts only)
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil
Instructions(8 steps)
- 1
Heat vegetable oil in a wok or large non-stick pan over medium-high heat.
- 2
Add beaten egg and scramble quickly, breaking into small pieces. Remove and set aside.
- 3
Add peas, carrots, and bell pepper to the pan. Stir-fry for 2-3 minutes.
- 4
Add the cold rice and stir-fry for 3-4 minutes, breaking up any clumps.
- 5
Return the scrambled egg to the pan.
- 6
Drizzle with soy sauce and sesame oil, tossing everything together.
- 7
Sprinkle with green onion and toss once more.
- 8
Let cool slightly before serving in small portions.
Nutritional Highlights
- -Eggs provide complete protein
- -Colorful vegetables offer various vitamins
- -Sesame adds healthy fats
- -Low-sodium soy keeps salt in check
Age Appropriateness
Great for 2-3 year olds who can handle mixed textures. The familiar rice base makes new flavors less intimidating.
Introduction Tip
Use day-old refrigerated rice for best results - fresh rice can be mushy. Let your child help stir the rice in the pan (with supervision).