Rice-Cooker Zucchini and Egg with Potato and Sweet Potato

Ingredients

• 1 zucchini (Estimated amount; cut into small pieces suitable for a toddler.)
• 1 egg (Estimated amount; beaten or cracked over the zucchini.)
• 1 potato (Estimated amount; peeled if desired and cut into small chunks.)
• 1 sweet potato (Estimated amount; peeled if desired and cut into small chunks.)

Steps

1. 1

   Cut the zucchini into small, toddler-friendly pieces. Place the zucchini in the rice-cooker bowl and add the egg, either cracking it directly over the zucchini or lightly beating it first so it coats the pieces.

2. 2

   Set the rice cooker to its 20-minute multicook or 만능찜 (multi-steam) mode. Cook the zucchini and egg until the zucchini is soft and the egg is fully set. Check that no loose, runny egg remains before serving to a toddler.

3. 3

   While the first batch cooks, cut the potato and sweet potato into small, evenly sized chunks so they cook at the same rate. Place both in the cleaned rice-cooker bowl.

4. 4

   Run the rice cooker on the 20-minute multicook or 만능찜 mode a second time. Cook until both vegetables are completely tender and can be easily mashed with a fork. Cool to a safe temperature, then mash or serve in soft toddler-sized pieces.

Notes

The post does not provide ingredient quantities, cutting instructions, water, seasoning, or serving yield; quantities here are practical estimates for a small toddler meal. The creator specifies two separate 20-minute rice-cooker multicook cycles. Allow the food to cool before serving and adjust texture to the child’s age and feeding ability.

Nutrition per serving

• main
• toddler food
• rice cooker
• steamed
• vegetarian
• gluten-free
• family-friendly
• Korean-inspired