Vegetable Fried Rice for 1
Recipe: #12337
March 25, 2014
Categories: Dinner, Lunch, Main Dish, Rice, White Rice, Vegetables, Asian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Fall/Autumn, Summer, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Low Calorie, Non-Dairy, Vegetarian, Spring more
"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
Ingredients
Nutritional
- 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.
