Fried Rice Onigiri with Tofu and Egg Soup
Soft pork and egg fried rice pressed into little triangles, served with a gentle tofu and egg soup on the side.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 300 g japanese rice, cooked10.58 oz japanese rice, cooked
- 50 g ground pork, finely chopped1.76 oz ground pork, finely chopped
- 1 medium spring onion, finely chopped
- 2 medium egg, beaten
- 1 medium long onion, finely chopped
- red pickled ginger (optional), for older eaters
- 3 g ginger, finely chopped0.11 oz ginger, finely chopped
- 45 ml canola oil3.04 tbsp canola oil
- 10 ml soy sauce, low-sodium preferred2.03 tsp soy sauce, low-sodium preferred
- 10 ml sake, alcohol cooks off2.03 tsp sake, alcohol cooks off
- 150 g silken tofu, cut into small cubes5.29 oz silken tofu, cut into small cubes
- 400 ml water1.69 cup water
- 10 ml chicken bouillon, low-sodium preferred2.03 tsp chicken bouillon, low-sodium preferred
- 15 ml sesame oil1.01 tbsp sesame oil
- salt (to taste), for over-1s and adults
- pepper (to taste), for over-1s and adults
Steps
Make the Fried Rice
- Finely chop the ginger and pork into small pieces so they cook quickly and evenly.
- Heat the canola oil in a frying pan over medium heat, then add the pork and ginger and cook until the pork is no longer pink.
- Beat one egg, pour it into the pan, and stir gently until it just begins to set.
- Add the cooked rice and stir-fry, breaking up any clumps, until everything is hot and well mixed.
- Stir in the soy sauce and sake and cook for about a minute until the liquid is absorbed and the alcohol cooks off.
- Stir in the chopped spring onion, then turn off the heat and let the rice cool slightly before shaping.
Shape the Onigiri
- Lay out a piece of plastic wrap and spoon a portion of the warm fried rice onto the center.
- Gather the wrap around the rice and press it gently into a triangle shape, then unwrap.
- (Optional) Top each onigiri with a little red pickled ginger for older eaters who enjoy the tang.
Make the Tofu and Egg Soup
- Finely chop the long onion and cut the silken tofu into small bite-size cubes.
- Heat the sesame oil in a pot over medium heat, then add the long onion and cook until fragrant.
- Pour in the water and chicken bouillon and bring to a gentle simmer.
- Add the tofu cubes and let them warm through for about 2 minutes.
- Beat the second egg, pour it in slowly, and stir gently until it forms soft ribbons, then serve alongside the onigiri.
- For older kids and adults, add a pinch of salt and pepper to taste before serving.
Nutrition
- Calories
- 480
- Protein
- 22g
- Fat
- 16g
- Carbs
- 62g
- Iron
- 3mg
- Calcium
- 90mg
Tips by age
Flatten the onigiri and break it into small soft pieces. Offer small tofu cubes and serve the soup lukewarm on a spoon or in a cup. Skip the added salt and use low-sodium soy sauce and bouillon.
Choking safety: Rice balls can be sticky and dense, so flatten and break them into small pieces. Keep tofu cubes small and soft and serve soup warm, not hot.
Offer small onigiri pieces and bite-size tofu. Make sure the pork is very finely chopped and continue to skip added salt, using low-sodium soy sauce and bouillon.
Choking safety: Cut tofu and pork into small soft pieces and serve the soup warm, not hot, with supervision.
Serve a small onigiri triangle they can hold, with the soup in a shallow bowl. Keep seasoning light and add salt only at the table if needed.
Choking safety: Ensure the pork is finely chopped and supervise while eating the warm soup.
Serve the onigiri whole with the soup alongside and encourage self-feeding. Add a pinch of salt and pepper to taste if desired.
Choking safety: Let the soup cool to a safe warm temperature before serving.
Serve as written with the soup on the side. Older kids may enjoy a little extra red pickled ginger and seasoning to taste.
Want the full library?
Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.
Unlock all in the app