Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
10
- 2tablespoons sunflower oil
- 1 large carrot, peeled and grated
- 1 leek, chopped
- 1 1/2 cup basmati rice
- 4 eggs, lightly beaten
- 1 cup frozen corn kernels, thawed
Nutrition per serving
813kJ / 194Cal
813 Kilojoules or 194 Calories
9% of daily energy intake*
Protein
6.2grams
Fat
6.2grams
Carbs
29.0grams
Sugars
1.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook rice in a large saucepan of boiling water for 12 minutes or until cooked. Drain and return to the saucepan.
Step 2 of 3
Heat a large frying pan or wok over medium-high heat. Add 2 teaspoons of oil and heat. Add eggs and swirl around in a pan to make a thin omelette. Cook for 1 minute or until firm. Remove and chop. Reserve.
Step 3 of 3
Heat remaining oil in the wok. Add leek, carrot and corn and stir-fry for 2-3 minutes or until tender. Add rice and stir-fry until rice is hot. Sprinkle with chopped omelette. Allow to cool before puréeing to desired consistency for baby’s developmental age. Serve. Serves 10 baby portions
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