1 tablespoon Gf soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
4 teaspoons vegetable oil, divided
1 large egg, lightly beaten
1 small carrot, thinly sliced
1 scallion, thinly sliced
1 tablespoon minced peeled fresh ginger
1 clove garlic, minced
1 cup cooked GF rice, cold
1 cup baby spinach or chopped lettuce
Stir together soy sauce, vinegar and sugar until sugar is dissolved; set aside.
In a large non-stick skillet or wok, heat a bit of the oil over medium-high heat.
Add egg and cook until set; transfer to a cutting board.
Add remaining oil to skillet. Add carrot and cook; stirring until softened, 3 mins.
Add scallion, ginger and garlic and cook until scallion is soft, adding water if starts to stick, 2 mins.
Add spinach or lettuce and cook until wilted, 2 mins.Add soy sauce mixture and cook, stirring until liquid is absorbed, 1-2 mins. Coarsely chop egg and stir into rice.