Five-Minute Fried Rice for One
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 tbsp canola oil, coconut oil, or other vegetable oil
  • 1/2 cup kale leaves, chopped
  • 5-6 cherry tomatoes, halved
  • 2 stalks celery, sliced into C's
  • 1/4 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)
  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!
Recipe by Total Noms at