Mushroom Fried Rice
Aromatic mushroom and bell pepper fried rice tossed with a little soy sauce and vinegar, a quick and tasty way to use leftover rice.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 15 ml oil1.01 tbsp oil
- 2 each garlic, finely chopped
- 2 medium spring onion, whites and greens separated, sliced
- 120 ml bell pepper, finely diced8.12 tbsp bell pepper, finely diced
- 240 ml mushroom, sliced1.01 cup mushroom, sliced
- 11.25 ml soy sauce, low-sodium2.28 tsp soy sauce, low-sodium
- 2.5 ml vinegar0.51 tsp vinegar
- 240 ml rice, cooked and cooled1.01 cup rice, cooked and cooled
- black pepper (to taste), for older eaters
- salt (to taste), for over-1s and adults
Steps
Cook the Rice
- If you already have cooked and cooled rice, skip this section and go straight to the stir-fry.
- Rinse the rice a few times in a colander until the water runs clear, then leave it to drain.
- Bring a large pot of water to a rolling boil, add the rinsed rice, and cook until just tender but still firm.
- Drain the rice into a colander, spread it on a tray, and let it cool completely so the grains stay separate.
Stir-Fry
- Heat the oil in a wok over medium-high heat, then fry the garlic for about 30 seconds until it smells fragrant.
- Add the spring onion whites and stir-fry for 1 minute until softened.
- Add the mushrooms and bell pepper and stir-fry until just tender, about 3 to 4 minutes.
- Pour in the soy sauce and vinegar and toss for 1 minute to coat the vegetables.
- Add the cooled rice and spring onion greens and toss for 2 minutes until everything is hot and evenly mixed.
- For over-1s and adults, add a pinch of salt, black pepper, or a little chopped green chili to taste, then serve hot.
Nutrition
- Calories
- 518
- Protein
- 12g
- Fat
- 16g
- Carbs
- 82g
Tips by age
Cook the rice extra soft and chop the mushrooms and bell pepper very finely. Use only a tiny splash of soy sauce, or leave it out, and serve a small soft mound your baby can scoop or you can pre-load on a spoon.
Choking safety: Chop mushrooms and pepper very small and make sure rice is soft; pieces can be chewy or slippery.
Finely chop the mushrooms and bell pepper and keep the soy sauce minimal for the lowest sodium. Serve a small portion in a bowl or as soft scoopable clumps.
Choking safety: Dice vegetables small; mushroom pieces can be slippery for new self-feeders.
Serve as written with the vegetables chopped into small bite-size pieces. Keep added salt out and rely on a small amount of soy sauce for flavour.
Choking safety: Cut any larger mushroom or pepper pieces down to bite size.
Serve as written in a small bowl, with vegetables in bite-size pieces. Soy sauce is naturally salty, so hold back any extra salt for this age.
Serve as written. You can offer a fork or spoon and let your child mix the rice themselves.
Serve as written, with a pinch of pepper or a little green chili on the side if your child enjoys some heat and flavour.
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