Vegetable Fried Rice
This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.
- Servings: 1
Source: Everyday Food, June 2012
- 1 tablespoon 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 rice, cold
- 1 cup baby spinach
Stir together soy sauce, vinegar, and sugar until sugar is dissolved. 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. Add remaining 1 tablespoon oil to skillet. Add carrot and cook, stirring, until softened, 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, 2 minutes. Add rice and cook, tossing, until warmed through, 2 minutes. Add spinach and cook until wilted, 2 minutes. Add soy sauce mixture and cook, stirring, until liquid is absorbed, 1 to 2 minutes. Coarsely chop egg and stir into rice.