Chopsticks and Crayons

Tomato and egg fried rice is perfect for busy mornings and quick meals for toddlers and kids, making it a welcome addition to our collection of Asian baby recipes.

Unlike many recipes that call for commercial ketchup, which is often packed with sugar and additives, we’re opting for a cleaner, more natural approach. We use leftover passata—rich, homemade tomato puree from our pasta and pizza nights—to bring a vibrant, fresh flavour to the dish. This simple swap not only boosts the nutritional value of the meal but also aligns perfectly with my commitment to serving healthy alternatives, as much as I can.

Whether you’re seeking quick meals for toddlers or simply love exploring easy and healthy recipes, this Tomato and Egg Fried Rice is a delightful and wholesome option that will quickly become a family favourite.

Ingredients:

1/2 cup of uncooked rice (wash and steamed)

3 eggs

1 tablespoon oil

1/2 carrot (chopped)

1 tomato (chopped)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon whitebait powder

1 tablespoon coconut aminos (or light soy sauce)

2 tablespoons passata (tomato puree)

1 tablespoon sesame seeds

1 pinch of dried seaweed

Directions:

1. In medium-hot oil, saute eggs till they take shape, and set aside.
2. Using the same pan, add carrot, tomato, garlic powder, onion powder and whitebait powder and mix them well.
3. Once the carrots are cooked, add rice, coconut aminos, passata, and mix well.
4. Fry till sauces are absorbed.
5. Garnish with sesame seeds and seaweed. Serve warm.