Single serve fried rice

 Margarine as needed

1/3 c frozen mixed veg 

1 large egg

1 cup leftover rice 

1 T gluten free soy sauce

S&P to taste

Heat nonstick pan over medium-high heat, melt ~1 T margarine, and add veg and s&p to taste. Once the veg has thawed and started to soften a bit, add a little more margarine(~1tsp) and the egg and stir it up to scramble it.  Stir while the egg cooks.  Add rice and a little more margarine (~1 tsp).  Stir well and break up the clumps of rice. Keep stirring until the rice is separate and softened.  Add ~ 1 T of gluten free soy sauce and stir well.  Taste, and adjust s&p or soy sauce if you need a little more for your preference. 

GK’s notes:

Ok, first, I improvised this dish, so I’m  estimating the amounts of margarine, veg and soy sauce I used. I didn’t actually measure them. The rice was from an 8 oz to go container from a restaurant. And I used margarine because I had some. I would prefer butter. 

But this can be made dairy free easily if you use earth balance margarine. And soy free if you use coconut aminos instead of soy sauce. Omit the egg for egg allergies, but that will affect the amounts of sauce and seasoning you need, so bear that in mind.