Salmon & Squash Fried Rice

This is a super fast family meal, that just needs the smallest tweak to make it really tasty for both adults and babies.

The other night I made a lovely butternut squash hash, and saved a quarter of the roasted squash over for another meal. This dish was super cheap, delicious, and I was able to make a small amount of ingredients go a very long way. I usually cook my own rice, but time was pressed and I always make sure that I have a pack of plain microwave rice in the cupboard for such occasions. As it’s just plain rice that I’m after, I buy the cheapest ones (about 50p depending on where you buy them) and make the additions myself.

My little one is able to manage the texture of this dish, and he loves me serving him with chopsticks, so it’s exciting for him, but if you want to do more baby-led and your baby is struggling to pick up the rice, you could add a little water and roll them into balls. Also, if the peas are large ensure that they are crushed before serving to little ones.


2 Salmon Fillets
1 tbsp Dried Oregano
1 tsp Olive Oil
1 Egg
1 Packet of Microwave Rice/250g Cooked plain Rice
1/4 Roasted Butternut Squash
Handful of Frozen Peas
2 tbsp Soy Sauce (only for the adult portions)


  1. Preheat the oven to 190°C. Line a baking tray and add the salmon fillets. Sprinkle the oregano on top and put them in the oven for 25-30 mins (depending on size of fillet this may vary).
  2. Add the olive oil to a wok and heat to medium. Add the egg and scramble it through until cooked. Meanwhile, cook the rice as per packet instructions, then add of the wok. Stir through and add the squash and Peas and continue until cooked through.
  3. Serve the baby bowl. Then, add the soy sauce and stir through before serving the adult bowls.

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