Egg Rice with Peas and Carrots

Ingredients :
1 teaspoon olive oil
2 tablespoons shredded carrot (shredded on the large holes of a box grater-shredder)
2 tablespoons frozen petite peas
½ cup (2½ oz/75 g) cooked brown rice
1 large egg, beaten

Preparation :
In a small frying pan, warm the olive oil over medium heat.
Add the carrot and cook, stirring, until just tender, about 3 minutes.
Add the peas and 2 tablespoons water, cover, and cook until the peas are tender, about 3 minutes.
Stir in the rice and cook until warmed through, then add the egg and cook, stirring constantly.
Until the egg is fully cooked and the mixture is well combined.
Let cool, then serve.

Disclaimer - If your child suffers from any allergy , please consult your doctor before feeding him/her any foods that may contain them.

Image Courtesy : Google
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