Fish Baked Rice~ 1 serving, 250g

One of my personal favourite dishes is a yummy baked rice. While preparing J's dinner last weekend, I thought why not try something different, rather than the usual rice with dishes and soup.

Probably at his age, he's not so concerned with how the food looks, but rather how it tastes. Although using the same usual ingredients that J is familiar with, it's with a TWIST.

And yay! J loves it so much, he was asking for more! Initially, I thought he would not be able to finish the portion I prepared...but surprise surprise...he FINISHED all!

Having said that, many of my recipes shared on this blog are self-created or modified to suit the taste of my LO.

Ingredients:
100-120g cooked rice (this proportion will depend on how much your LO is currently eating)
Homemade pasta sauce ~ Check out this link for the recipe: http://jschronicle.blogspot.sg/p/simple-pasta-sauce.html
50-60g fish (I used threadfin. Other options: codfish, salmon, even meat)
1 small egg
1 tsp chopped onion
1 tsp chopped corn
1 tsp chopped carrots.
1 tsp chopped broccoli
2 slices cheese [I tried regular cheese~adults eat + Bega string cheese~J eats: see below for more explanation on the cheese.]

Method:
1. Heat some butter/olive oil. Sautee the onion, corn, carrot and broccoli until soft.
2. Preheat oven to 175 degrees C.
3. Add in the cooked rice. Beat an egg into the rice and vegetable mixture until cooked.
4. Put the fried rice into a small baking glassware, top with slices of fish and bake in oven for about 10 min or until the fish is slightly cooked.
5. Pour the homemade pasta sauce over the fish and top with cheese.
6. Bake in oven until cheese melts and slightly brown.
7. Leave to cool for a while before serving. Straight out of the oven can be scald LOs' tongue.

**Recipe is good for toddlers (1 yr old onwards...or if they can already chew rice well) & adults. For adults, add seasoning if you like and adjust the portion accordingly.

**As mentioned earlier, I used 2 different kinds of cheese: Regular cheddar & Bega String cheese. Overall, I found the texture of the regular one much easier to eat for J after baking as it still remains quite creamy. On the hand, the Bega string cheese turned out a little rubbery after baking (somewhat similar texture to mozzarella), which was a little difficult for J to chew & swallow. I had to remove the layer of string cheese while feeding.

**Recipe can be modified to have pasta instead of rice. For pasta, I would suggest, you mix together with the pasta sauce before putting in to bake.

**Hope ur LOs love it as much as mine did! :)