Cabbage And Egg Fried Rice. Remove the vegetables to a side Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the. It's a breeze and has fabulous Asian-inspired flavor.
This cabbage rice tastes very delicious with very good flavors of You don't need anything else with this. If you eat eggs, then you can use it as well. I make this often at home using cabbage alone and with no other. You can have Cabbage And Egg Fried Rice using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Cabbage And Egg Fried Rice
- It's 1 cup of cooked white rice.
- You need 1 small of grated carrot.
- You need 2 small of eggs.
- You need 1 dash of salt.
- It's 1 tbsp of oil.
- You need 1 dash of black pepper.
- Prepare 3 cup of napa cabbage.
- Prepare of seasoning.
- It's 1 tbsp of light soy sauce.
My egg fried rice recipe uses egg that's slightly flavored with turmeric and paprika, which I think is a unique addition. It adds color to the dish, making it a vibrant yellow. (If you're used to a Chinese takeout place that makes their fried rice yellow, you can be sure they were probably using food coloring. This fried rice comes together really quickly, so it's important that all of your ingredients are prepped and ready to go before you start cooking. Cabbage, when cooked right (not too raw and not overcooked) has a natural sweetness and mild crunch.
Cabbage And Egg Fried Rice instructions
- in pan with oil saute napa cabbage for 2 minute.
- add cooked rice and carrot with light soy sauce and.
- break 2 eggs and black pepper let it set then stir fry for another 1 minute.
- off heat and serve immediately.
Pour egg mixture over the cabbage and stir fry quickly. Once the egg is almost cooked, drizzle cooking wine along the sides of the wok and turn off the stove when. Cabbage rice with all the traditional flavors of Chinese fried rice will be your new favorite healthy side dish. Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside. So you have some leftover rice from your week of awesome "serve with rice" dishes.