Scale

3 cups cooked rice, preferably day old rice that’s been kept in the fridge – jasmine, brown, and long grain rice all work well.

3 tablespoons extra virgin olive oil or canola oil

1 cup diced carrots

2 cups broccoli florets, cut into small bite-sized pieces

1 cup chopped green cabbage

1 small onion, diced – about 1/2 cup

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1 teaspoon kosher salt

4 large or extra large eggs

non-stick cooking spray

1/2 cup finely sliced scallions

soy sauce (optional)

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Take rice out of the fridge and set aside

In a large skillet or cast iron skillet over medium heat, add oil, carrots, broccoli, cabbage and onions

Sauté for 5 minutes or until the onions are clear

Add garlic, ginger, and salt and sauté for 1 minute

Add rice and break up the clumps; mix with the veggies

Turn the heat to low and let the rice sit to simmer

In another small non-stick skillet on a different burner, spray with cooking spray and turn burner to medium heat

Crack eggs into a small bowl and whisk together

Pour into non-stick skillet and continue to stir until eggs are cooked through

Stir cooked eggs carefully into the rice

You’re done cooking!

Sprinkle scallions on the top, divide up into serving portions and serve with soy sauce if you want.

If you don’t have the rice precooked, you’ll have to add that to the prep time. Just cook your rice before you start on the rest of the dish.