This is my take on a classic Chinese dish made friendly for toddlers and Mummies. This is great because by using egg it means the rice is stickier and easier for early spoon feeders to feed themselves. Also this is a great hidden vegetable (well fungi) dish because it hides the texture of mushrooms which is a common issue. Egg yolks are also one of the few foods to naturally contain vitamin D, mushrooms can also be a decent source depending on how they've been produced. At this time of year vitamin D is vital in our diets especially for kids.
Mushroom Fried Rice - serves 1 adult and 1 toddler, not huge portions though so you may want to make it bigger if you're hungry.
70g Long Grain Rice, inauthentic but I used basmati
90g Chopped Mushrooms, I used chestnut because that's what I had in
2 Cloves of Garlic
1 small onion, finely diced
2 tsp soy sauce
2 tsp sweet chilli sauce
1 egg, beaten
Sesame seeds to serve (optional)
Put the rice in to boil. Saute the onion in some spray oil until softened. Add in the garlic and mushroom and saute slowly until cooked. I found this whole process neatly took until the rice was ready. Drain the rice and add into the mushroom mixture. Add the sauces followed by the beaten egg and mix immediately so the egg coats the rice. Cook until no liquid egg remains.
Sprinkle the dish with sesame seeds if wanted. Allow to cool to a suitable temperature to serve to your child.
Both Mummy and toddler loved this.
I wouldn't suggest this for babies because the salt content is a bit on the high side from the soy but I am starting to ease up a little with my son, especially as he's not allowed cheese at the moment.