This vegetable stir-fried rice is one of my weeknight go-to’s. It’s ready in no time at all, is perfect for nights when I don’t want to think about cooking, and can easily be adapted to whatever ingredients I have on hand. Best of all, it’s the perfect one pan meal combining whole grains, vegetables and protein. Audrey loves it…though full disclosure: giving a baby a bowl full of rice often requires a little more clean up than usual.
Vegetable Stir-Fried Rice
9 months + up*
Makes approx. 4 servings
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 eggs, lightly beaten
- 1 ½ tablespoons canola oil
- 1 small yellow onion, finely diced
- 4 cups chopped vegetables (I use shredded carrots, broccoli florets and defrosted frozen peas)
- 3 cups cooked brown rice
- Toasted sesame oil for drizzling
- 2-3 scallions, chopped, for garnish (optional)
- Sriracha, for drizzling (optional if you’re feeling feisty)
In a small bowl, whisk together soy sauce and rice vinegar; set aside.
Heat sesame oil in a wok or nonstick skillet set over medium-high heat. Once hot, add the eggs and scramble quickly, while flattening them against the bottom of the pan to form almost a crepe of sorts. Once eggs are set (about 1 minute), transfer to a cutting board. let cool and cut into thin strips; set aside.
Place wok/skillet back on the heat and add canola oil. Add onions, let cook until they become translucent, around 4 or 5 minutes, stirring occasionally. Add mixed vegetables and, continually tossing around the pan, cook for another 3-4 minutes, until the vegetables are tender.
Add cooked rice and chopped egg; toss well. Add soy & vinegar mixture. Stir well to make sure sauce is evenly distributed throughout. Cook for another 2 minutes to combine flavors and heat through thoroughly. Divide into bowls and drizzle with toasted sesame oil. Optional: Add chopped scallions and lightly drizzle with sriracha.
* For beginner babies, pulse a few times in the food processor before serving.