Cabbage Fried Rice
20 ingredients
14 steps
Ingredients
- 1 large eggs optional
- 1 tablespoon peanut oil
- 1 each scallions, spring or green onions sliced, plus extra for serving
- 2 cloves garlic or as needed, minced
- 1/2 inch ginger finely chopped or minced
- 3 each mushrooms, button or cremini, sliced
- 1/2 cup broccoli florets cut into bite size
- 1 small carrots cut into small cubes
- 1/2 each cabbage shredded or thinly sliced
- 1/2 cup red cabbage shredded or thinly sliced
- 1/2 cup peas, frozen
- 1/2 cup corn fresh or frozen
- 1 cup rice cooked from leftover
- 1 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce, tamari or to taste
- 1/2 tablespoon black bean sauce black bean garlic sauce, available in Chinese or Asian grocery stores
- 1 teaspoon chili garlic sauce or to taste
- 1 teaspoon rice vinegar or to taste
- 1 x sesame seeds toasted
- 4 tablespoons cilantro freshly chopped
Directions
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1In a small skillet, add a bit oil and heat over medium heat.
-
2Whisk the egg until well beaten, pour into the pan, and cook for about 4 minutes until the egg is set.
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3Transfer to a cutting board, roll the egg cake into a log, then thinly slice.
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4Set aside.
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5(The egg is optional)
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6Meanwhile heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
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7Add the garlic, ginger and scallions, stirring constantly, and cook for 1 minute until very aromatic.
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8Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
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9Add broccoli, carrots, green and red cabbages, and cook for about 3 minutes or until tender.
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10Add the peas, corn and rice and cook for another 2 to 3 minutes, or until heated through.
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11Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
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12Pour the sauce over, stirring frequently, and cook for about 2 minutes until well combined and well heated.
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13Divide among the serving plates, top with fried egg strips if desire, fresh cilantro and more scallions.
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14Sprinkle with some sesame seeds and serve warm.
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