Vegetable Fried Rice for 1

Prep Time
Cook Time
Ready In

"This is a great basic fried rice I make often when dining alone or to pack away for my work lunch. For gluten free use a gluten free soy sauce such as VH."

Original recipe yields 1 serving


  • Serving Size: 1 (366.6 g)
  • Calories 385.6
  • Total Fat - 6.1 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 208.3 mg
  • Sodium - 1366.5 mg
  • Total Carbohydrate - 66.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 7.2 g
  • Protein - 14.4 g
  • Calcium - 95.6 mg
  • Iron - 4.9 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Stir together soy sauce, vinegar and sugar until sugar is dissolved.

Step 2

In a large non-stick skillet or wok, heat 1 tablespoon of the oil over medium-high heat.

Step 3

Add egg and cook until set; transfer to a cutting board.

Step 4

Add remaining oil to skillet. Add carrot and cook; stirring until softened, 3 mins.

Step 5

Add scallion, ginger and garlic and cook until scallion is soft, 2 mins.

Step 6

Add spinach and cook until wilted, 2 mins.

Step 7

Add soy sauce mixture and cook, stirring until liquid is absorbed, 1-2 mins. Coarsely chop egg and stir into rice.

Tips & Variations

No special items needed.

2 Reviews


Delicious! I made as posted except I doubled the recipe and added some smoked ham, my son requested that I add it. I think it would have been fabulous without it. I may add a bit more spinach next time, but I really love spinach. My son said it was the best fried rice he had ever had. Thanks for sharing! Made for "For Your Consideration" game on Yuku.


review by:
(18 Nov 2014)


Tasty easy dinner. The amounts of soy, vinegar & sugar together is just right. I did add about 2-3 oz. of country pork ribs that I had cooked in the freezer and some fresh chopped mushrooms. I had leftover rice so the recipe was great to clean up the fridge bits. I will be making this again.


review by:
(7 May 2014)