When Can Babies Eat Rice, fried, with shrimp? (12+ Months WHO Safety, Allergens & USDA Nutrients)

A delightful and light Asian-inspired dish, featuring stir-fried rice combined with succulent shrimp, scrambled egg, and a medley of vegetables, all seasoned with savory sauces. --- RECIPE --- Servings: 3-4 Prep Time: 25 minutes Ingredients: - 3 cups cooked day-old white rice - 8 oz shrimp (peeled, deveined, and cooked) - 2 tbsp vegetable oil - 1/2 cup frozen peas and carrots (thawed) - 1/4 cup diced onion - 2 cloves garlic (minced) - 2 large eggs (beaten) - 2 tbsp soy sauce - 1 tsp sesame oil - Salt and black pepper to taste - Green onions (sliced, for garnish) Instructions: 1. 1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook until softened, about 2-3 minutes. Add garlic, peas, and carrots, cooking for 2-3 minutes more. Remove vegetables from the skillet and set aside. 2. 2. Add the remaining 1 tbsp vegetable oil to the skillet. Pour in beaten eggs and scramble until just set. Break into small pieces. 3. 3. Add the cooked day-old rice and cooked shrimp to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps, until heated through and slightly crispy. 4. 4. Return the cooked vegetables and scrambled egg to the skillet. Pour in soy sauce and sesame oil. Toss everything together until well combined and heated through. Season with salt and pepper. 5. 5. Garnish with sliced green onions and serve immediately. In Wise Eating: AI Food Tracker, adding a child profile (12 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.