Toddler Egg Fried Rice with Veggies
12+ monthsStir Fry
10 minPrep
10 minCook
2Servings
MediumDifficulty
A toddler-friendly version of classic egg fried rice with colorful vegetables. Lightly seasoned with just a touch of soy sauce and sesame oil for gentle flavor.
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
No Added Salt
Do not add salt to food for babies under 12 months. For ages 1–3, limit total sodium to under 800mg per day.
Source: WHO (no added salt for infants) / UK NHS (ages 1–3)
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
Rice1/2 cup cooked
Egg1
Carrot1 small
Peas (Garden)2 tbsp
Sesame Oil1 tsp
Soy Sauce1/4 tsp
Steps
- 1Cook 1/2 cup rice and let it cool slightly (day-old rice works best).
- 2Peel and finely dice 1 small carrot.
- 3Beat 1 egg in a small bowl.
- 4Heat 1 tsp sesame oil in a non-stick pan over medium heat.
- 5Scramble the egg until just set, then break into small pieces.
- 6Add diced carrot and 2 tbsp peas, stir-fry for 2–3 minutes until tender.
- 7Add the rice and stir-fry for 2–3 minutes, breaking up any clumps.
- 8Add 1/4 tsp soy sauce, toss everything together.
- 9Let cool slightly before serving.
