Serves: 4 – 6
This is a really delicious fried rice and with some sliced chilli, it is a meal in itself.
It is quick on all fronts, it isn’t greasy and it subtlety means it will pair with pretty much anything.
You’ll be asked to cook this again.
⅔ cup finely sliced spring onions
2 tbsp light soy sauce
1 tbsp finely diced ginger
2 tbsp vegetable oil
1 small red onion, finely diced
4 cups steamed (Jasmine) rice
1 tbsp light soy sauce (extra)
1 ⅓ cups finely shredded Chinese cabbage leaves
- Place eggs in a bowl with spring onions, soy sauce and ginger and beat lightly with a fork to combine.
- Heat oil in a hot wok until it starts to shimmer. Add the onion and toss for 30 seconds. Pour in the egg mixture and leave to cook for 10 seconds before folding the egg mixture in on itself and lightly scrambling for 1 ½ minutes or until almost cooked through. Add rice and extra soy sauce and stir fry for another 1 ½ minutes, breaking up the egg into smaller pieces.
- Toss in the cabbage, stir fry for another 20 seconds, combining well.