This recipe for cabbage fried rice is a great way to make a batch of fried rice using more cabbage than leftover rice. You only need to prepare a few ingredients; this side dish will be on your table in about 30 minutes.
Ingredients
- eggs: 3 piece
- salt: 0.125 tsp
- black pepper: 0.25 tsp (freshly ground)
- 1/2 tablespoons sesame oil: 2 piece (divided)
- garlic: 3 clove (minced)
- yellow onion: 1 piece (chopped)
- green pepper: 1 piece (chopped)
- cabbage: 3 cups (shredded)
- leftover cooked white rice: 2 cups
- soy sauce: 3 Tbsp
- fresh ginger: 2 tsp (grated)
- pinch red pepper flakes: 1 piece (optional)
- green onion: 1 piece (sliced, optional)
Metric Conversion
Stages of cooking
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In a bowl, whisk eggs with salt and pepper.
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Heat a large skillet over medium high heat; add 1/2 tablespoon sesame oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the pan, and return to medium high heat.
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Pour in remaining 2 tablespoons sesame oil, then add garlic and cook for 1 minute. Stir in onions and green peppers and cook for about 5 minutes. Add cabbage and cook until softened, about 5 minutes more.
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Stir in cooked rice, soy sauce, grated ginger, and cooked eggs. Stir until combined and heated thoroughly, about 5 minutes. Add red pepper flakes and top with green onions. Serve warm.
