Quick Fried Rice + Easy Omelette

Quick Fried Rice + Easy Omelette

This meal for little ones is a good source of protein and all the nine essential amino acids, vitamins A, D & E & B12 (eggs) + carbohydrates.

Serves: 1 Baby / Toddler + A Family of 4

Ingredients
200 g (7 oz/1 cup) white rice
140 g (5 oz/1 cup) frozen peas
2 teaspoons olive oil or butter
1 brown onion, finely chopped
2 cloves garlic, crushed
4 middle-cut bacon rashers, finely chopped
1 carrot, peeled and finely chopped
8 free-range eggs (9 if you want to make a small omelette for your baby)

Method

Cook the rice according to packet instructions, adding the peas for the last 5 minutes of cooking.

Drain and set aside. Heat a large wok or non-stick frying pan over a medium heat.

Add 1 tablespoon of olive oil and cook the onion and garlic until soft and fragrant. Add the bacon and carrot, and cook for a further 5 minutes. Add the peas and rice to the frying pan, stir gently then cook on a low heat for 3 minutes, stirring occasionally. Remove from the heat.

Whisk 2 of the eggs with 1 tablespoon of water. Heat another tablespoon of oil in a small non-stick frying pan over a medium heat.

Pour the beaten egg into the pan and stir, using a spatula, in a figure 8 motion.

Cook for 1–2 minutes, until the egg is almost set before folding the omelette in half and cooking for a further minute. Flip over once the egg is completely cooked.

Repeat 3 more times (or 4, if making a single-egg omelette just for baby) with the remaining eggs and serve with fried rice.

Note: Cook eggs through completely for babies under 12 months and pregnant mothers.


Little-Pip-Eats

This is an edited extract from Little Pip Eats The Colours of The Rainbow by Amie Harper, Published by Murdoch Books, $19.99, available now.

Guest Contributer
Guest Contributer
guest@childmags.com.au