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Categories:
vegetable oil shredded cabbage carrots onion gingerroot garlic white rice eggs water pork soy sauce black pepper green onion
Viewed: 102 - Published at: 8 years agoIngredients
- 3 tablespoons vegetable oil
- 3 cups shredded cabbage, packed
- 1 1/4 cups coarsely shredded carrots
- 1 large onion, halved lengthwise, thinly sliced
- 1 tablespoon minced gingerroot (to taste) (optional)
- 1 garlic clove (slivered or minced, to taste)
- 3 cups cooked white rice, approximately
- 2 large eggs, beaten with
- 2 teaspoons water
- 1 1/2 1 1/2 cups cooked pork or 1 1/2 cups cooked beef
- 1/3 cup soy sauce
- 1/8 teaspoon black pepper, to taste
- 1/2 cup sliced green onion
Method
- Heat about 1 tbsp of the oil in a large skillet (non-stick works best).
- Add cabbage, carrot, onion, ginger and garlic and stir fry about 5 to 7 minutes or until tender crisp.
- Transfer to a bowl to keep warm.
- Heat remaining 2 tbsp oil in the same skillet and add the rice and meat slivers, cook stirring constantly about 2 to 5 minutes or until hot.
- Reduce heat to medium and push the rice out to the edge of the pan to make a large well.
- Pour in the eggs.
- Cook 2 or 3 minutes without stirring until almost set.
- With a spoon or other utensil, break the eggs into small pieces and mix into the rice.
- Return the vegetables to the pan, season with black pepper and add the soy sauce.
- Toss about 1 or 2 minutes to heat through.
- Sprinkle the green onions over the top and serve.
- Makes 4 generous servings.
