Recipe by Morrisseyist
It's important to let the cooked rice sit in the fridge for a few hours before cooking this dish. Freshly cooked rice just doesn't give it the right texture. Garnish with slices of scallions and sliced chili. Eat with chopsticks for maximum fun!
Top Review by skelech
Great flavor!! I did modify the recipe though, by cooking the eggs without adding anything, and adding the scallions, ginger, soy sauce, and sesame oil as the last step before serving. I also didn't have any corn, so I substituted canned baby corn chopped into bite size pieces. Also used frozen peas and carrots. Since the vegetables are plentiful, I also used more rice, but if you do you'll probably want to adjust the soy sauce and sesame oil to ensure that all the rice is coated. Can't wait to have the leftovers!
- 6 eggs
- 2⁄3 cup scallion, sliced on bias
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 small red onion, diced
- 1⁄4 cup corn
- 1⁄4 cup peas
- 4 cups cooked rice
- 1 1⁄3 cups Chinese cabbage, shredded
Directions See How It's Made
- Place eggs eggs in bowl with soy sauce, sesame oil and ginger. Beat to combine.
- Heat oil in wok until surface shimmers.
- Add eggs and stir only slightly until almost cooked through. Remove eggs to bowl.
- Add onion and cook for two minutes, adding more vegetable oil if necessary.
- Add corn and peas and stir fry for one minute before adding rice and egg mixture.
- Continue to stir fry, breaking up eggs into bite size pieces.
- Add cabbage and stir fry until wilted and rice is heated through.