Prep 30 mins
Cook 0 mins
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!
- 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.
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!
This is a fantastic version of Fried Rice!! All of the flavors worked so well together. The veggies were crisp and they each maintained their individual flavors...the eggs were tiny surprise bursts of Asian flavor...all of which was supported by the nutty flavor of the fried rice. I passed soy sauce at the table but nobody used it!! DD has asked me to make this one again. Thanks Morrisseyist!
I thought the rice lacked flavor. All the seasonings were mixed into the eggs, not the oil or rice, so it just didn't pick up the flavor like I would like. That being said, we made another Chinese dish with sauce and put it over this rice dish and it was fine that way. We could have probably had the same result with white rice.