This one is more for older babies and toddlers as it’s got a fair amount of soy sauce in it so the salt content is too high for a 6 month old. It’s also not the easiest dish for little hands (expect rice all over the floor!) but manageable by those who’ve developed their pincer grip!

Ingredients-

300g uncooked rice

1 carrot

1/2 courgette

1 red onion

3-4 cloves of garlic

4 spring onions

1/2 a red pepper

Sesame oil

4 eggs

300g frozen peas

50ml soy sauce

Any left over meat, frozen or fresh prawns, tofu or similar you’d like to add! (I’m using left over beef and frozen prawns)

Cook the rice in a large pan of water

Meanwhile Peel and grate the carrot, grate the courgette, slice the spring onions on an angle, dice the red onion, peel the garlic cloves and cut the pepper into small cubes.

Chop any left over meat into small cubes

Once the rice is cooked drain and rinse with cold water then set aside

In a deep frying pan or wok heat a tablespoon of sesame oil on a medium heat

Crush the garlic into the pan

Then add the carrot, courgette and red onion. Cook, stirring often, for around 8mins until the carrot is tender.

Beat the eggs with a fork or whisk 

Push the carrots etc to one side of the pan and add another tablespoon of oil

Pour the eggs into the pan and cook whilst stirring until you end up with scrambled egg

Mix the carrot mixture in with the eggs

Add the pepper, spring onion and frozen peas

Followed by any meat or prawns etc you’re using

Then add the cooked rice and mix everything together

Pour over the soy sauce and continue stirring while on a low-medium heat until the peas are cooked and the meat is warmed through.

Serve! Great on its own or as an accompaniment to a stir fry or other Chinese dish!