• 2tbsp Olive oil
  • 250g Chicken breast, cubed
  • 200g Rice
  • 2 Eggs
  • 1 Onion, finely chopped
  • 1 Clove of garlic, crushed
  • 1 Pepper, diced
  • 100g Mushrooms, finely sliced
  • 1 Carrot, peeled and grated
  • 120g Frozen peas
  • 150ml Very low salt chicken stock
  • ½tbsp Tomato purée
  • 1tsp Ground ginger or mixed herbs


  • STEP 1

    Heat most of the oil in a large frying pan. Sauté the chicken until brown, then set aside.

  • STEP 2

    Meanwhile, place the rice in a saucepan, cover with boiling water, bring to the boil, then simmer for 15-20 minutes until cooked.

  • STEP 3

    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.

  • STEP 4

    Sauté the onion, garlic and pepper in the large frying pan (using more olive oil if necessary) for about four minutes until soft.

  • STEP 5

    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.

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