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
Seasoning:
light soy sauce to taste
ground white pepper (optional)
Instructions
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)
Notes
1. You can use 100g of frozen mixed vegetables if you like to replace all the vegetables stated in the recipe. I didn't have that on hand so I manually chopped some carrot and baby corn.
2. Cooking time includes time used to cook rice in the rice cooker.
Recipe by at https://simplymommie.com/2010/05/egg-fried-rice-for-toddlers.html