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This winter vegetable fried rice brings cabbage, carrots, and snow peas together with leftover brown rice and egg, and is a nutritious, flavorful dish with a little kick. It’s simple to make in a wok or skillet.
Ingredients
- eggs: 4 piece
- water: 2 Tbsp
- vegetable oil: 2 Tbsp
- garlic, minced or shaved: 2 clove
- green cabbage: 2 cups (chopped)
- carrots: 1 cup (shredded)
- snow peas: 1 cup
- white onion: 0.5 cup (chopped)
- bean sprouts: 0.5 cup
- brown rice: 2 cups (cooked)
- green onion: 0.33333 cup (chopped)
- low-sodium soy sauce: 3 Tbsp
- hot Chili sauce: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Spray a wok or deep skillet with cooking spray and preheat over medium-high heat.
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Whisk eggs and water in a bowl until well mixed. Scramble eggs in wok until no longer runny, but still moist, about 1 minute. Remove from wok or skillet; set aside.
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Wipe out the wok and return to medium-high heat. Add oil and garlic. Cook garlic until fragrant, about 30 seconds, stirring frequently. Add cabbage, carrots, snow peas, onions, and sprouts . Cook for 2 minutes, stirring frequently to mix ingredients. Add rice, egg, green onion, soy sauce, and chili sauce. and cook until heated through, 3 to 4 minutes, stirring frequently.
