This Easy Veggie “Fried” Rice is a healthy toddler and baby meal. Filled with veggies, protein as well as a ton of flavor – this easy dinner is great for the whole family. Perfect for baby-led weaning as well as the finger food stage.

graphic text - easy veggie fried rice for baby + toddler - family friendly! baby-led weaning! graphic image of a small white bowl filled with the veggie fried rice on top of an orange napkin. There is a small wooden spoon on top of the napkin with rice in it.

This healthy version of the classic dish is filled with your favorite rice, a mix of veggies and a scrambled egg for some protein.

You can use whichever veggies your little one prefers to make this dish an instant classic in your home. 

I used all frozen veggies – corn, carrots, peas, pepper and edamame. But you can use whatever veggies, fresh or frozen, you have on hand.

Reasons to love this Easy Veggie “Fried” Rice for Baby + Toddler Recipe:

  • great for 9+ months and older
  • perfect for baby-led weaning or the finger food stage
  • filled with 5 veggies!!!
  • balanced meal – veggies, protein and healthy carbs
  • family-friendly meal
  • easy and quick meal – 15 minutes or less to make
  • flexible – you can use whichever veggies you have on hand (or that baby will eat), whichever rice you prefer (white, brown or even riced cauliflower), and you can add egg or any other cooked meat you like
  • leftovers are great in a packed school lunch
  • Vegetarian
  • Gluten-Free
2 white bowls filled with brown rice, vegetables and scrambled egg chunks. Bowls are sitting on a orange flower napkin. There is a wooden spoon on top of one of the bowls with the rice in in.

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white bowl filled with brown rice, veggies and chunks of scrambled egg. white bowl is sitting on an orange napkin with flowers on it.

Get the recipe: Easy Veggie “Fried” Rice for Baby + Toddler

5 stars (41 ratings)
This healthy version of the classic dish is filled with your favorite rice, a mix of veggies and a scrambled egg for some protein. You can use whichever veggies your little one prefers to make this dish and instant classic in your home.
Yield: 6 1/2 cup servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Author: Michele Olivier
Course: Main Course
Cuisine: Chinese
Print Recipe

Ingredients 

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

Instructions 

  • 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. 
  • 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.
  • Add in the cooked rice, coconut amnios and sesame oil and mix until incorporated.
  • Let cool slightly. Cut any vegetables into pea size pieces before serving. 

Notes

age: 9+ months

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