quick fried rice for one

Quick Fried Rice for One

I make fried rice about once a week because it’s so easy and convenient. I almost always have these ingredients on hand, so this is something I usually make at the end of the week or if I’m running low on groceries. It’s versatile in that it goes well with any protein source; shrimp, chicken, pork, tofu, or steak. Last Saturday, I was home by myself for lunch and wanted to make something easy and healthy to keep me full until dinner, so I made shrimp fried rice. This is my recipe for one portion of fried rice.

fried rice


1 T wok oil (any oil works fine. except motor oil, don’t use that.)
1 T low sodium soy sauce
¼ c chopped onion
½ c frozen mixed vegetables
5 large uncooked shrimp seasoned with salt and pepper (I always have a bag of shrimp in the freezer)
1 egg, whisked
½ c cooked brown rice (day old cold rice works best)
2 T green onions, thinly sliced (can be omitted)
optional: any other raw vegetables such as snow peas, green beans, asparagus, bell peppers, etc. Just make sure they’re bite size.

note: you can also substitute chicken, pork, steak or tofu for the shrimp


Heat the oil in a wok or large skillet over medium-high heat. Add onions and saute until translucent, about 4 minutes. Add raw vegetables, if any. Saute for another 4 minutes and add frozen veggies. Saute until heated through. Test a piece to make sure it’s not still cold inside. Remove the vegetable mixture from the pan and add a little bit more oil. Cook the shrimp (or chicken or other meat), about 2 minutes on each side, until pink and golden. Remove the shrimp (just add it to the veggies) and then scramble the egg in the pan (add a few drops of oil first if you need to). Now add everything back to the pan, including the rice. Add the soy sauce and heat through. Garnish with green onions and enjoy!

Fried RiceDownload a 4×6 recipe card.

4 thoughts on “quick fried rice for one

    • The wok oil I have is infused with onion, ginger, and garlic, so it adds that extra flavor! It’s specifically for cooking at high temps, and olive oil is more for lower temperature cooking or baking!

  1. Pingback: on unwinding, freestyle workouts, and healthy snacks | The Pomegranate Bandit

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