Vegetable Fried Rice

Name: Vegetable Fried Rice
Ingredients: 9 oz medium-grain brown rice; 1 tbsp peanut oil; 2 None eggs, beaten lightly; 3 None small carrots, peeled, thinly sliced on a bias; 1 None medium red onion, cut into wedges; 10.5 oz red cabbage, coarsely shredded; 2 cloves garlic, minced; 1 1/4 inch fresh ginger, peeled, grated; 2 None green onions, thinly sliced; 1/2 tbsp light soy sauce; 1 None fresh long red chili, thinly sliced

11 ingredients

4 steps

Ingredients

9 oz medium-grain brown rice
1 tbsp peanut oil
2 None eggs, beaten lightly
3 None small carrots, peeled, thinly sliced on a bias
1 None medium red onion, cut into wedges
10.5 oz red cabbage, coarsely shredded
2 cloves garlic, minced
1 1/4 inch fresh ginger, peeled, grated
2 None green onions, thinly sliced
1/2 tbsp light soy sauce
1 None fresh long red chili, thinly sliced

Directions

1

Cook rice in boiling water for 35 mins, or until tender. Rinse under cold water. Drain.
2

Meanwhile, heat a large wok over medium-high heat. Add 1 tsp oil and swirl to coat wok. Add eggs and swirl wok to make a thin omelette. Cook for 30 seconds, or until just set. Slide out onto a clean cutting board, roll up tightly and cut into strips.
3

Wipe out wok and add remaining oil. Stir-fry carrots and red onion for 4 mins, or until just tender. Add cabbage and stir-fry for 2 mins, or until wilted. Add garlic, ginger and 1 green onion. Stir-fry until fragrant. Add rice and soy sauce. Stir-fry until hot.
4

Serve rice topped with omelette, chili and remaining green onion.