Fried rice is one of the most useful base recipes in the Singapore kitchen and one of the simplest ways to put a complete, protein-rich meal on the table for a toddler in under fifteen minutes. Using yesterday's leftover rice — cold and slightly dried out from the refrigerator — gives better results than freshly cooked rice, which tends to be too wet and clumps together in the pan. Prawns and egg are a natural combination: the prawns bring iodine, lean protein, and a naturally sweet flavour that toddlers tend to like; the egg adds richness and iron.
This version is seasoned more lightly than standard adult fried rice — the soy is reduced and the fish sauce (if using) is minimal. From 18 months, a small amount of soy sauce is appropriate; before that, season the adult portion separately after setting aside the child's serving. The recipe scales easily — double or triple the quantities for a full family meal.
Ingredients (serves 1 toddler and 1 adult, or 2 adults as a light dish)
- 200g cooked jasmine rice, refrigerated overnight (this is the most important step for good texture)
- 100g tiger, kuruma, or red-leg prawns, peeled, deveined, and cut into 1.5cm pieces
- 2 eggs, beaten
- 2 tablespoons frozen peas or finely diced carrot (or both)
- 2 stalks spring onion, white and green parts separated, finely sliced
- 1.5 teaspoons light soy sauce (for toddler portion; increase for adult)
- Half a teaspoon sesame oil
- 1 tablespoon neutral oil
- White pepper, a small pinch
Method
- Break up the cold refrigerated rice with your hands or a fork until there are no large clumps. Set aside.
- Heat the neutral oil in a wok or large non-stick pan over high heat until smoking.
- Add the prawn pieces. Stir-fry for 60 to 90 seconds until they turn pink and opaque. Remove to a plate and set aside. Do not overcook.
- Reduce heat slightly. Add the white parts of the spring onion and the peas or carrot to the wok and stir-fry for 1 minute.
- Push everything to the side. Pour the beaten egg into the cleared centre of the wok. Let it set for a few seconds, then scramble gently into large soft pieces before fully set.
- Add all the cold rice. Spread it across the hot surface of the wok and press lightly. Let it sit without stirring for 30 seconds to develop a little colour on the bottom, then toss and repeat once or twice.
- Return the prawns to the wok. Add the soy sauce and toss everything together for 1 minute.
- Remove from heat. Add the sesame oil, green spring onion, and white pepper. Toss once and serve immediately.
Serving and Storage Notes
Fried rice is best eaten immediately when the wok heat is still present in the grains. For toddlers, serve at a comfortable temperature and check that the prawn pieces are small enough to manage safely — 1.5cm or smaller for 18 to 24 months; these can be slightly larger for older children who chew well.
Leftover fried rice can be refrigerated and reheated the next day, but it does not improve with time. To reheat, stir-fry briefly in a hot pan with a small splash of water, or microwave with a damp paper towel over the bowl to prevent drying. Never leave cooked rice at room temperature for more than 2 hours — rice is a food safety risk when warm for extended periods due to Bacillus cereus. Refrigerate promptly and use within 24 hours.
Variation: add finely diced firm tofu at the same stage as the prawns for additional protein. Replace prawns with finely flaked cooked threadfin or salmon trout for a fish fried rice that works just as well for younger toddlers.