I started experimenting with eggs and shredded vegetables when Hannah decided she didn't want baby food any more. Fried rice has become a godsend - more so when I can make it with brown rice (thanks for finding some, Courtney!). I usually make it with whatever veggies are in the refrigerator - carrots, cucumbers, lettuce, cabbage, bell peppers, broccoli, squash, pumpkin . . . she'll eat anything in this form (except onions. She still hates those.)!
Melt a tiny bit of butter (real butter, not margarine. The animal fat is healthier than processed vegetable fat) in a pan, sautee your shredded veggies until soft, then add an egg and 1 1/2 - 2 cups of cooked brown rice. Mix until the egg is cooked. Hannah likes a couple drops of (low-sodium) soy sauce in hers as well. This makes enough to last her a few days and then some. I also like to sprinkle a little shredded mozzarella on top when I reheat it to moisten the rice and add a serving of dairy to her meal. Throw in a handful of grapes on the side and voila - a happy Hannah! I can stop stressing about her distaste for vegetables now. Phew.