Rice with Eggs and Vegetables
by Editorial Staff
Brown rice is fried with eggs and vegetables in a soy-ginger marinade.
Ingredients
- Chinese cabbage (chopped) – 2 cups
- Carrots (chopped on a grater) – 1 glass
- Young peas – 1 glass
- Brown rice (boiled, cooled) – 2 cups
- Eggs – 4 pcs.
- Fresh ginger (finely chopped) – 1 tbsp
- Garlic (finely chopped) – 2 cloves
- Water – 2 tbsp
- Vegetable oil
- Olive oil – 1 tbsp
- Green onions (chopped) – 1/3 cup
- Soy sauce – 1-2 teaspoon
- Fresh cilantro (chopped) – 2 tbsp
- Lime wedges (for serving)
Directions
- In a small bowl, beat eggs and water lightly.
- Grease a large skillet with vegetable oil and heat over medium heat. Pour eggs into a frying pan, fry, without interfering, until the eggs set. Then put the omelet on a plank, let cool slightly, cut into small pieces. Transfer to a large bowl.
- In the same pan, heat some more vegetable oil, add ginger and garlic, fry, stirring occasionally, for about 30 seconds. Add cabbage, carrots, and green peas to the pan, cook, stirring occasionally, for a couple of minutes. Then put the fried eggs, rice, green onions into the pan, add the soy sauce, hot sauce, and cook, stirring occasionally, for a couple of minutes.
- Serve with cilantro. Serve well with lime slices.
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