Vegetable Fried Rice for One

by Erin

Despite waking up at 5:30am every day this past weekend to play with yeast (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber back in Columbus. It’s the little things that keep me going :-). Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.

This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. Which brings me to a question, how do you store ginger root? Is it supposed to be refrigerated or left out on the counter?


Serves 1


1 Tbsp soy sauce

1 Tbsp rice vinegar

1 tsp sugar

4 tsp vegetable oil, divided

1 egg, lightly beaten

1 small carrot, thinly sliced

1/2 medium zucchini, quartered and thinly sliced

1 scallion, thinly sliced

1 Tbsp minced peeled fresh ginger

1 clove garlic, minced

1 cup cooked brown rice, cold

1 cup baby spinach


  1. In a small bowl, stir together soy sauce, vinegar, and sugar until sugar is dissolved. Set aside.
  2. In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set. Transfer to a cutting board.
  3. Add remaining 1 tablespoon oil to skillet. Add carrot, and zucchini and cook, stirring until softened, about 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, about 2 minutes. Add spinach and cook until wilted, about 2 minutes.
  4. Add soy sauce mixture and cook, stirring, until liquid is absorbed, about 1 to 2 minutes. Coarsely chop egg and stir into rice, serve.

Source: Adapted slightly from Everyday Food June 2012.


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Judimae July 19, 2012 - 9:42 am

What a great use for leftover brown rice — I never know what to do with a small portion. The dish looks quite easy too and I certainly want to try making this soon. Thanks!

Tracey July 18, 2012 - 8:15 pm

Wow, this looks awesome! Maybe the next time Shane isn’t around for dinner I’ll give it a shot rather than turn to my usual dinner for 1 of popcorn :)

Tracy July 18, 2012 - 2:42 pm

This looks delicious! I have no idea about the ginger root but now I want to try the fresh kind too!

Choc Chip Uru July 18, 2012 - 6:03 am

I love dishes for one my friend (though more often than not I make double, especially if it looks so delicious!)

Choc Chip Uru

Lynna July 17, 2012 - 7:17 pm

looks great! i love fried rice!

Liz @ Southern Charm July 17, 2012 - 1:49 pm

LOVE single serving dishes!

Colleen, The Smart Cookie Cook July 17, 2012 - 11:26 am

This looks super easy & flavorful. The perfect dish after a busy day!

sally @ sally's baking addiction July 17, 2012 - 10:27 am

single serve or small batch recipes – i’ll take any kind I can get my hands on. It’s hard to cook and bake for one sometimes! Fried rice all to myself? Love!

caralyn @ glutenfreehappytummy July 17, 2012 - 10:01 am

mmmmmm! i could totally go for a bowl right about now:)

Tara @ Chip Chip Hooray July 17, 2012 - 8:44 am

Yum! I’m all about the non-leftover-producing meals at the moment myself–I leave for California for a week on Sunday, and my meals are going to be super creative this week to avoid wasting tons of food. All hail the mighty PB&J!

Living The Sweet Life July 17, 2012 - 8:38 am

I love using fresh ginger as well ( try adding them to pear muffins … oohhhmmmyyywooord – yum!!). Normally, I just store it in the refrigerator – – I don’t know if this is correct, but it works for me and it stays pretty well :)

And your fried rice …. mmmmm – I love how colourful it is and im sure it packs a healthy punch. I hear dinner calling my name ;)


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