Chicken-And-Cabbage Fried Rice

Name: Chicken-And-Cabbage Fried Rice
Ingredients: 5 tablespoons vegetable oil; 2 1/2 cups cored and chopped napa cabbage (about 1/4 small head); 1 medium onion, coarsely chopped; 4 scallions, chopped, white and green parts separated (about 1 cup total); 2 teaspoons grated fresh ginger; 2 cloves garlic, finely chopped; 5 cups cooked brown or white rice; 3 large eggs, lightly beaten; 3 tablespoons low-sodium soy sauce; 2 cups shredded cooked boneless, skinless chicken, from a rotisserie bird (about 8 oz.)

10 ingredients

3 steps

Ingredients

5 tablespoons vegetable oil
2 1/2 cups cored and chopped napa cabbage (about 1/4 small head)
1 medium onion, coarsely chopped
4 scallions, chopped, white and green parts separated (about 1 cup total)
2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
5 cups cooked brown or white rice
3 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
2 cups shredded cooked boneless, skinless chicken, from a rotisserie bird (about 8 oz.)

Directions

1

Warm 2 Tbsp. oil in a wok or large nonstick skillet over medium-high heat until oil is shimmering. Add cabbage, onion and white parts of scallions and stir-fry for 30 seconds. Add ginger and garlic to skillet, toss to combine with cabbage mixture and stir-fry for an additional 15 to 20 seconds. Transfer to a wide, shallow bowl or plate.
2

Warm remaining 3 Tbsp. oil in same skillet. Add rice, mix to coat with oil and spread out in pan (but don't press flat). Let rice cook undisturbed for 2 minutes, then stir. Let cook undisturbed 1 minute longer, then push to edges of pan. Add eggs to center of pan and stir to scramble. Break eggs into pieces and stir into rice.
3

Drizzle soy sauce over rice, add chicken and stir to combine well. Cook for 1 to 2 minutes longer to warm through. Stir in cabbage mixture and half of scallion greens and continue cooking and stirring until warmed through, about 1 minute. Sprinkle with remaining scallion greens and serve.