Vegetable Fried Rice

Name: Vegetable Fried Rice
Ingredients: 9 ounces medium grain brown rice; 1 tablespoon peanut oil; 2 eggs beaten lightly; 3 small carrots peeled, thinly sliced on a bias; 1 red onion medium, cut into wedges; 10 1/2 ounces red cabbage coarsely shredded; 2 cloves garlic minced; 1 1/4 inches fresh ginger peeled, grated; 2 green onions thinly sliced; 1/2 tablespoon light soy sauce; 1 red chili fresh long, thinly sliced

11 ingredients

4 steps

Ingredients

9 ounces medium grain brown rice
1 tablespoon peanut oil
2 eggs beaten lightly
3 small carrots peeled, thinly sliced on a bias
1 red onion medium, cut into wedges
10 1/2 ounces red cabbage coarsely shredded
2 cloves garlic minced
1 1/4 inches fresh ginger peeled, grated
2 green onions thinly sliced
1/2 tablespoon light soy sauce
1 red chili fresh long, 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.