Five-Minute Fried Rice for One

Five-Minute Fried Rice

Looking for a super quick and easy lunch or dinner? Look no further- this recipe is not only great for cleaning out all the random vegetables in your fridge, but also is such a cinch to throw together you’ll be making it all the time when time is tight.

I’ve taken traditional fried rice, a greasy takeout staple, and tried to healthify it just a bit… using brown rice instead of white, overloading on the vegetables, using high quality coconut oil, and using low-sodium soy sauce. The result is a speedy meal you can feel good about, without any sticker shock or complicated recipes.

Five-Minute Fried Rice

Five-Minute Fried Rice for One
 
Prep time

Cook time

Total time

 

Serves: 1

Ingredients
  • 1 tbsp canola oil, coconut oil, or other vegetable oil
  • ½ cup kale leaves, chopped
  • 5-6 cherry tomatoes, halved
  • 2 stalks celery, sliced into C’s
  • ¼ cup frozen corn
  • 1 clove garlic, minced
  • 1 cup cooked rice (I used brown, but any will do)
  • 1 egg, cracked into a small bowl and lightly whisked with a fork
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • scallions, sliced thinly on the bias (for garnish)

Instructions
  1. Heat the oil in a wok or frying pan over medium high heat. When nice and hot, add the kale, tomatoes, celery, corn and garlic, and allow to cook for 1-2 minutes, stirring to keep the vegetables from burning.
  2. Add the rice, and stir to coat in the oil and vegetables.
  3. Using a wooden spoon or spatula, clear a circle in the bottom of the pan. Pour the whisked egg into the circle and allow to cook, untouched, for about 2 minutes or until the egg is opaque and cooked through.
  4. Stir the egg into the rice mixture, making sure to break up the egg and getting everything incorporated.
  5. Add soy sauce and sesame oil to the pan, and stir again. Remove pan from heat, serve in a bowl, and garnish with scallions. Enjoy!

Five-Minute Fried Rice

While this is by no means a traditional fried rice, I really love all the flavors. It’s also a great introduction to cooking with coconut oil if you never have before. Coconut oil can reduce cholesterol, boosts thyroid function (think a faster metabolism), is an antioxidant, and has a multitude of uses, from cooking, to baking, to homemade hair conditioner and skin moisturizer. Good stuff!

What’s your favorite fast-food “healthy renovation” you’ve made?

Happy Eating :-)
mally

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