Fried Rice With Spring Greens

This is easy-peasy and so delicious. This might be the start of a ‘in-home Chinese dinner’.

• 2 eggs
• 1 tsp. soy sauce
• 1 tsp. toasted sesame oil
• 1 tbsp. vegetable oil
• 1 clove garlic, minced
• 1 tsp. minced fresh ginger (not powder)
• 2 cups shredded green cabbage
• 3/4 cup shelled frozen edamame, thawed
• 1/2 cup frozen peas, thawed
• 2 cups cooked brown rice, chilled
• 2 tbsp. soy sauce
• 1/4 cup sliced green onion (optional)

In a small bowl, beat together the egg and the 1 tsp. soy sauce and set aside. In a wok or large skillet, heat the toasted sesame oil over a medium temperature. Add the egg mixture, stirring gently until set. Remove the egg and cool a little so you can handle.

Using your hands, roll the egg mixture into a log  and using a sharp knife, cut into strips and set aside.

In the same wok, heat the vegetable oil over a medium heat and add the ginger and garlic, cooking for about 30 seconds. Add cabbage and cook for 2 minutes, stirring continuously. Add the rice and 2 tbsp. soy sauce;  cook and stir for about 3 minutes (until heated throughout). Add the egg mixture and, if using, the onion. This will make 4 servings.

In  a word – YUM.