1. Begin by cooking the rice if it is not already cooked. Rinse 50g of uncooked rice under cold water, then add it to a pot with 150ml of water. Bring to a boil, then lower the heat and simmer for about 20 minutes or until tender. Drain any excess water and let it cool slightly.
2. In a bowl, crack the eggs and whisk them lightly with a fork until well combined. You can add a small pinch of salt if desired, but it's optional for toddlers.
3. Heat a non-stick frying pan over medium-low heat and add a small amount of butter or oil.
4. Once the pan is heated, pour the whisked eggs into the pan. Gently stir with a spatula while cooking to create soft scrambled eggs. Continue to cook until the eggs are just set but still soft, about 3-5 minutes.
5. Add the cooked rice to the pan with the eggs. Gently fold the rice through the scrambled eggs until well combined, allowing the rice to warm through for another 2-3 minutes.
6. If using, sprinkle a small pinch of cinnamon over the egg and rice mixture, and stir to combine.
7. Remove the pan from the heat and let it cool slightly. While it cools, prepare the pear by slicing or dicing it into manageable pieces for your toddler.
8. Serve the scrambled egg rice on a plate alongside the fresh pear slices for a nutritious and balanced meal.

Summary:
This Scrambled Egg Rice with Pear Slices is a nutritious and tasty breakfast perfect for toddlers over 10 months. It's rich in protein from the eggs and provides a good source of carbohydrates from the rice, while the pear adds natural sweetness and fiber. This meal is easy for little hands to grasp, promoting self-feeding and preventing the need for purees.

Storing Options:
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat before serving, ensuring the food is evenly warmed throughout.

Possible Side Effects/Allergies:
Always check with a pediatrician if introducing new foods, especially if allergies are a concern. Possible allergies to consider include eggs and pears.