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Easy Veggie "Fried" Rice for Baby + Toddler

A quick skillet fried rice made with cooked rice, chopped vegetables and a scrambled egg, seasoned with coconut aminos and sesame oil. Soft and mild, it comes together in about fifteen minutes and reheats well for small portions.

6 1/2 cup servings · 15 min · main · Chinese · vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 1 cup mixed vegetables, chopped, fresh or frozen
  • 1 clove garlic, minced
  • 1 egg
  • 2 cup cooked rice, jasmine, brown or riced cauliflower
  • 1 tablespoon coconut aminos, or low-sodium soy sauce
  • 1 teaspoon sesame oil

Method

  1. In a medium skillet, over medium heat, heat the oil. Add in the vegetables and garlic and sauté for 3-5 minutes or until tender.
  2. Turn the heat to low, and push the vegetables to the side of the skillet. Crack the egg directly into the skillet and scramble for 3-4 minutes. Mix the egg pieces in with the vegetables.
  3. Add in the cooked rice, coconut amnios and sesame oil and mix until incorporated.
  4. Let cool slightly. Cut any vegetables into pea size pieces before serving.