Monday, 28 April 2014

Bea's Fried Rice

This low-cal fried rice recipe is one I enjoy often. This can easily be doubled up for a dinner for 2.

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.


  1. I liked that this recipe makes a small batch. I added the rice before the baby spinach leaves, which I elected to julianne. My rice didn't turn out as dark from the sauce as pictured. I used low sodium soy sauce rather than GF. Maybe that was the difference? No matter, the rice had plenty of flavor and was colorful. I served with sweet & sour chicken. THank you for sharing your recipe! Susie D

    1. I'm so glad you enjoyed this, it is a favorite here. Thx for trying it.

      Bea :-)


Have you tried this recipe?? Tell us how it turned out :)