Heat most of the oil in a large frying pan. Sauté the chicken until brown, then set aside.
Meanwhile, place the rice in a saucepan, cover with boiling water, bring to the boil, then simmer for 15-20 minutes until cooked.
Beat the eggs and, using the remaining oil in a separate small frying pan, cook them for about 4-5 minutes to make a thin omelette. Place the omelette on a chopping board and slice into narrow strips about 2cm long.
Sauté the onion, garlic and pepper in the large frying pan (using more olive oil if necessary) for about four minutes until soft.
Add the mushroom, carrot and frozen peas, and continue to sauté for four minutes.
Stir the tomato puree, ginger and herbs into the dissolved chicken stock and add to the pan, along with the chicken. Simmer for 7-8 minutes, or until chicken is thoroughly cooked, adding the rice and egg for the last two minutes of the cooking time.
Once your baby is over 1 year old, you may want to add 1 tbsp of low-salt soy sauce and mix this in just before serving.