Ingredients:
- 2 tablespoons of oil for stir-frying
- 2 cups of chopped cabbage
- 2 teaspoons of garlic powder
- 1/2 cup peas and carrot
- 2 cups of previously cooked and refrigerated jasmine/basmati rice
- 2 teaspoons soy sauce
- Black pepper, to taste
- 2 teaspoons of Sriracha Chinese hot sauce
- 1 green onion, finely chopped
- 3 eggs
- Salt to taste
Preparation:
- Heat oil in preheated pan on medium-high heat. Add chopped cabbage, and stir for 4-5 minutes on medium flame
- Push the cabbage to the sides of pan, and add eggs. Make sure not to mix the eggs with the cabbage.Scrabble the eggs till well done.
- Stir in soy sauce, hot sauce, garlic powder, salt and pepper, and mix them all well. Taste and add seasoning if desired.
- Add cooked rice in middle of the pan. I highly recommended the you use previously cooked and refrigerated rice in order to avoid the grains from sticking together. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. Stir in green onion, peas and carrots. Taste and add seasoning if desired. Mix it all really well for 5 mins.
- Serve hot.
Tags:
Food
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