Egg and Cheese Veggie Rice Pilaf for Kids
PakistaniKidsGolden eggsEasy
A mild one-pot rice pilaf with peas, carrots, egg ribbons and melted cheese. Gentle, colourful and a complete meal in one bowl.
Prep time10 min
Cook time15 min
Total time25 min
Servings3
Ingredients
- 2 eggs
- 1 cup basmati rice
- 1/2 cup frozen peas
- 1/2 cup diced carrot
- 1/4 cup grated cheddar cheese
- 1 tablespoon oil
- 1/2 teaspoon salt
- 2 cups water
Method
- Rinse the rice and boil with water, salt, peas and carrot for 12 minutes until tender.
- Drain if needed and keep warm.
- Beat the eggs and cook a thin omelette, then slice into ribbons.
- Stir the egg ribbons and cheese through the rice until the cheese melts.
- Serve warm in bowls.
Nutrition — estimated per serving
Calories (estimate)310 kcal
Protein (estimate)11 g
Fat (estimate)10 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use day-old rice for a firmer pilaf, or cook fresh rice with a little less water. Add a spoonful of dahi on the side. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.