Fried Rice for One
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Leftover rice stir-fried with onion, garlic, vegetables, and a scrambled egg, finished with soy sauce.
Ingredients
- ½ tablespoon salted butter
- ½ cup chopped onions
- 1 garlic clove minced
- ¾ cup cooked brown or white rice
- 1 large egg
- 1 cup finely chopped fresh OR frozen vegetables
- 1 tablespoon low-sodium soy sauce
- Optional: salt and pepper to taste
Equipment
- skillet
Directions
- Melt the butter in a 10-inch skillet over medium heat. Add the onion, and the vegetables if they’re fresh, and cook for 2 to 3 minutes, stirring.
- Add the garlic and cook for about 30 seconds. Stir in the rice and cook for 30 seconds more.
- Push the rice to the sides of the pan. Crack the egg into the middle, scramble it, and fold it into the rice once it’s set.
- If you’re using frozen vegetables, add them now and cook for 1 to 2 minutes, until hot. Stir in the soy sauce and season with salt and pepper if you like.
Nutrition
Serving: 455g | Calories: 470kcal | Carbohydrates: 65g | Protein: 20g | Fat: 14g | Saturated Fat: 6.3g | Trans Fat: 0.3g | Cholesterol: 266mg | Sodium: 788mg | Potassium: 692mg | Fiber: 9.3g | Sugar: 4.1g | Vitamin A: 7399IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 3.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¾ cup cooked brown or white rice (the first choice counted), finely chopped fresh OR frozen vegetables counted as mixed vegetables. Brands and portions vary, so use it only as an approximation.