Get the recipe: 5 Veggie "Fried" Rice for Baby (and Kids, Too!)
This reader-favorite Veggie "Fried" Rice has been my go-to "SOS dinner" for years. Packed with 5 veggies and ready in under 15 minutes, it's one of those rare meals that babies, toddlers, big kids, and adults will all happily eat. The secret to keeping it simple? Frozen veggies, a scrambled egg, cooked rice, and a quick Asian-inspired sauce made from pantry staples. It's the perfect solution for busy weeknights!
Ingredients
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 cup of mixed chopped vegetables (see notes below)
- 1 large egg
- 2 cups cooked rice, jasmine, white or brown
- 1 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp toasted sesame oil
Instructions
- In a medium skillet, over medium heat, heat the olive oil. Add 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 toasted sesame oil and mix until incorporated.
- Let cool slightly. For baby - cut any vegetables into pea-sized pieces before serving.
Notes
Age: 9+ months
Veggies: I used a mixture of riced cauliflower, carrots, peas, corn, and green beans. You can also use broccoli, edamame, diced peppers, or any other veggies you have on hand.
Veggie - fresh or frozen: In this recipe, frozen veggies work best, as they will be cooked all the way through in 10 minutes. If using fresh, sauté for a few additional minutes (until fork-tender) before adding the egg.
Rice: You can use freshly cooked, leftover, frozen, or pre-cooked rice in a packet for this recipe.
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