Rainbow Veggie Fried Rice

🛒Ingredients

Makes 4 toddler servings (or 2 adults). Tap to check off as you go.

• 2 cups (300 g) cooked rice, preferably day-old and chilled
• 2 large eggs, beaten
• 1/2 cup (70 g) frozen peas
• 1 small carrot, finely diced
• 1/4 cup (40 g) sweet corn
• 1/4 red bell pepper, finely diced
• 1 tsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp neutral oil

Contains: egg, soy, wheat, sesame.

🍳Instructions

1. 

   1Prep the rainbow

   Finely dice the carrot and bell pepper so everything is about the size of a pea.

2. 

   2Scramble the eggs

   Heat half the oil in a large pan, scramble the eggs until fully set, then remove to a plate.

3. 

   3Soften the veggies

   Add the remaining oil, then cook the carrot and pepper for 3 minutes. Add peas and corn for 2 minutes more.

4. 

   4Add the rice

   Add the cold rice, breaking up clumps, and stir-fry for 3–4 minutes until hot.

5. 

   5Season lightly

   Return the eggs and drizzle with soy sauce and sesame oil. Toss well.

6. 

   6Serve

   Serve in a bowl or as small pressed rice balls for easier self-feeding.

👶How to serve by age

🔄Allergy & diet swaps

Gluten-free

Regular soy sauce contains wheat. Use tamari labeled gluten-free instead.

Egg-free

Leave out the egg and add diced firm tofu or shelled edamame.

Soy-free

Use coconut aminos instead of soy sauce, and skip tofu or edamame.

💡Tips

• Day-old rice fries best; fresh rice can turn mushy.
• Add diced cooked chicken or tofu for extra protein.
• Cool leftover rice quickly and refrigerate within 1 hour for food safety.

🧊Storage & safety

Storage: Fridge: 2 days. Reheat until steaming hot throughout.

Suggested age: 12 months+. Every child is different — serve textures and sizes that match your toddler's chewing skills.

❓Questions parents ask