- 2 eggs
- 1 tsp. soy sauce (we used reduced-sodium soy sauce)
- 1 tsp. toasted sesame oil
- 1 Tbsp. vegetable oil
- 1 clove garlic, minced
- 1 tsp. minced fresh ginger
- 2 cups shredded green cabbage
- ¾ cup frozen shelled sweet soybeans (edamame), thawed
- ½ cup frozen peas, thawed
- 2 cups cooked brown rice, chilled
- 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- ¼ cup sliced green onions
- Crushed red pepper (optional) (we definitely used this)
- Take a small mixing bowl out and add the first two ingredients to it, stirring to combine. Take a wok or large skillet out (we used a large skillet) and pour the sesame oil in. Set the heat to medium and wait for the oil to get hot. Once hot, pour the egg mixture into the skillet, stirring the eggs carefully until they’re fully cooked. Take the eggs out of the skillet afterwards, letting them cool down some before cutting the eggs into strips.
- Using the same skillet you just cooked the eggs in, pour the vegetable oil in and turn the heat up to medium-high. Once the oil’s hot, toss the garlic and ginger in, stirring constantly for 30 seconds. Now put the cabbage in, continuing to stir constantly for an additional 2 minutes. Toss the edamame and peas in, stirring constantly for 2 minutes. Now add the rice in, as well as pouring the 2 Tbsp. of soy sauce in, stirring long enough for all ingredients to be heated through (the suggest that this could take possibly somewhere between 2 to 4 minutes). Now add the green onion slices in as well as returning the egg strips to the skillet, stirring for a final minute. Now take the skillet off the heat and divide into 4 portions. Top your own portion with crushed red pepper flakes if you’d like.
This is in our Favorites collection because it’s healthy and scrumptious. It’s tasty whether you do or don’t use the crushed red pepper flakes.
Recipe source unknown.