Egg & Tomato Stir Fry with Rice
12+ monthsStir Fry
5 minPrep
10 minCook
2Servings
EasyDifficulty
A classic Chinese-inspired dish of fluffy scrambled eggs with sweet tomato, served over soft rice for complete nutrition.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Egg2 large
Tomato1 medium
Rice60g
Steps
- 1Cook rice until soft.
- 2Beat eggs in a bowl.
- 3Dice tomato and remove seeds.
- 4Heat a small amount of oil in a pan.
- 5Pour in eggs and scramble gently until just set. Remove and set aside.
- 6Add tomato to the pan and cook for 3 minutes until softened.
- 7Return scrambled eggs to the pan and mix gently with tomato.
- 8Serve over rice, cutting eggs into small pieces if needed.
