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!
300g uncooked rice
1 red onion
3-4 cloves of garlic
4 spring onions
1/2 a red pepper
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!