Egg “fried” rice
Ingredients
- 1 tsp Extra virgin olive oil 0.2oz
- 1 tsp Garlic, minced 0.1oz
- 1 medium Green onion, green and white parts, chopped 0.5oz
- ¼ cup Carrot, shredded 1oz
- ¼ cup Frozen peas 1oz
- ½ cup Napa cabbage, shredded 1.2oz
- 4.4 oz Instant brown rice, cooked 4.4oz
- 1 large Eggs 1.8oz
- 1 tsp Soy sauce, low-sodium 0.2oz
- 1 tsp Sesame seeds 0.1oz
- 1 dash Black pepper
Steps
- In a large skillet over medium-high heat, warm olive oil until hot but not smoking. Add garlic and green onions and stir until tender, about 2 minutes. Add the carrots, peas and cabbage and stir until tender and heated through, 3 minutes.
- Add rice, stir and allow to crisp for about 3 minutes. Meanwhile crack the egg into a small bowl, and beat lightly with a fork.
- Add the egg to the vegetable & rice mixture, stirring gently, until nearly scrambled. Drizzle with the soy sauce and stir to coat. Sprinkle over the sesame seeds. Season with pepper to taste.
- Spoon the egg “fried” rice into bowl and serve warm.