Easy Fried Rice
A colorful and nourishing fried rice made with leftover salmon, sweet corn, broccoli, and carrot.
Ingredients (serves 1-2 toddlers)
40g leftover cooked salmon, flaked
⅓ corn cob, steamed, kernels cut off
2–3 small broccoli florets, finely chopped
⅓ small carrot, finely chopped
1 egg, whisked
1 small ladle cooked rice (about 100–120g)
½ tsp onion koji
1 tsp shoyu koji
1 tsp sesame seeds
½ tbsp unsalted butter
Instructions
Heat the butter in a small frying pan over medium-low heat. Add carrot and broccoli, cooking until softened. Stir in the corn kernels.
Season with onion koji, stirring to coat the vegetables.
Add the flaked salmon and rice, then drizzle in the shoyu koji. Mix everything together until warmed through. Push the mixture to one side of the pan.
Pour the whisked egg into the empty side, scramble until just set, then fold into the rice mixture.
Sprinkle with sesame seeds, mix gently, and serve warm in a toddler-friendly portion.
Notes:
Check the salmon carefully for any bones before flaking.
For younger toddlers, chop the broccoli and carrot extra fine, or steam them first to ensure softness.
Shoyu koji adds gentle umami without being salty, but if you don’t have it, skip or replace with a drop of low-sodium soy sauce.
To make it egg-free, simply leave out the egg or replace with scrambled silken tofu for extra protein.
Leftovers can be cooled quickly and stored in the fridge for up to 24 hours. Reheat thoroughly before serving.
