Homemade Fried Rice Baby Food Recipe

Introduce your 9 to 12-month old to the world of Chinese food by preparing this fried rice dish.



From "The Best Baby Food"
February 2018

Total Hands-On Time: 20 minutes

Yield: Makes about 1/2 cups (625 mL)

The Best Baby Food: 125 Healthy and Delicious Recipes for Babies and Toddlers (Robert Rose, 2015), by Jordan Wagman and Jill Hillhouse, explore many homemade recipes you can make for baby with ingredients you have on hand. Chef Wagman will show you how to prepare recipes using a variety of cooking methods that may better suite your baby’s tastes. Choose from a collection of over 125 recipes. The following excerpt is from the Chapter, “Establishing Preferences for babies 9 to 12-months.”

Chef Jordan’s Tip

We have made this recipe using brown basmati rice because it is far more nutritious than the white variety. If you are in a hurry and prefer to use white, reduce the simmering time to 5 minutes before setting the rice aside. Also, reduce the quantity of water to 1-1/4 cups.

 Jill’s Nutrition Tip

Ounce for ounce, red peppers have even more vitamin C than oranges. Since you and your baby can’t make or store vitamin C, it is important to get it from food on a regular basis. Vitamin C is essential for the formation of collagen, used in the development of tendons, bones, teeth and healthy skin.

Ingredients:

Always buy organic bell peppers.

• 2 tbsp extra virgin olive oil, divided 30 mL
• 1/2 cup finely diced organic red bell pepper 125 mL
• 1/2 cup finely diced sweet onion, such 125 mL as Vidalia
• 1 tsp minced peeled gingerroot 5 mL
• 3/4 cup brown basmati rice, rinsed 175 mL and drained
• 1-1/2 cups filtered water 375 mL
• 2 egg yolks, whisked 2

Instructions:

1. In a saucepan, heat half of the oil over medium heat. Add pepper, onion and ginger, and sauté until onion is translucent. Stir in rice. Add water and bring to a rapid boil. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and set aside, covered, until liquid is absorbed, about 25 minutes.

2. In a large skillet, heat remaining oil over high heat. Add egg yolks, swirl and cook until they form a thin “omelet.” Stir in rice mixture. Cook, without stirring, for 3 minutes. Stir well and cook until mixture is warm throughout, about 5 minutes. Purée to your baby’s preferred consistency, pulsing for a chunkier texture. Let cool until warm to the touch before serving or transfer to an airtight container and refrigerate for up to 2 days.

More from The Best Baby Food:

Homemade Baby Carrot Puree Recipe
Homemade Maple Pineapple Recipe


Courtesy of The Best Baby Food by Jordan Wagman & Jill Hillhouse 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.