Cabbage Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrots
  • 2 Garlic cloves
  • 2 tbsp Ginger, fresh
  • 1 Lime, Juice of
  • 4 cups Napa or savoy cabbage
  • 2 Scallions
  • 1 Yellow onion, small

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 4 cups White rice, cooked long-grain

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on foodandwine.com

Description

Ingredients

• 2 tablespoons vegetable oil
• 1 small yellow onion, cut into 1/4-inch dice
• 1 cup julienned carrots
• 4 cups shredded Napa or Savoy cabbage
• 2 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 4 cups cooked long-grain white rice (see Note)
• 4 large eggs, beaten
• 2 tablespoons soy sauce
• Juice of 1 lime
• 2 scallions, thinly sliced

Directions

• In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.