This was my girl’s dinner on Saturday. I was at a loss about what to cook for her and decided to try fried rice again, but of a different sort.
It was whipped up on the spur of the moment and I’ve kept seasoning to a minimum since she doesn’t really take to food with a lot of seasoning. You may want to add more seasoning if your child is accustomed to it.
She took quite long to eat this too but she still finished about 2/3 of the portion given to her… she kept picking out the peas and shallots to eat at first before agreeing to eat the rest of the fried rice… sigh. I’m hoping that this speed-of-the-turtle-eating will end soon!
- ⅓ cup rice (I used the 'cup' that came with the rice cooker, not the regular cup)
- 1 egg (beaten)
- a handful frozen peas
- 2 tablespoons carrots (chopped)
- 2 baby corn (chopped)
- 1 shallot (sliced thinly)
- 1 sprig spring onion, only the green part, washed and chopped finely (optional)
- 1 tablespoon oil
- light soy sauce to taste
- ground white pepper (optional)
- Cook rice as per normal, you may want to add 10% less water than usual if your child is able to take slightly more grainy rice. You can also use overnight rice for this, as with fried rice recipes.
- Pour the beaten egg into the cooked (and cooled) rice and mix evenly.
- Heat oil in a wok and fry the shallots till golden brown. Remove the shallots, leaving the oil behind.
- Fry the peas, carrots and corn in the shallot oil till they are cooked through.
- Add in the rice/egg mixture.
- Fry till the egg is cooked through and everything well incorporated.
- Add seasoning.
- Dish and serve with fried shallots on top.
- Garnish with spring onions (optional)
2. Cooking time includes time used to cook rice in the rice cooker.
For more one-dish meals, check out the One-dish meals Index.
For more egg dishes, check out the Egg Dishes Index.