- 4 eggs (we used large eggs)
- 2 tablespoons water
- Nonstick cooking spray (we used a tablespoon of peanut oil)
- 1 tablespoon finely chopped, peeled fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon olive oil (we used extra-virgin olive oil)
- 2 cups chopped napa cabbage
- 2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
- 1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
- 2 cups cooked brown rice
- 1/3 cup sliced green onions
- 2 tablespoons reduced-sodium soy sauce
- 1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
- 2 tablespoons snipped fresh cilantro
- Lime slices or wedges
- Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
- Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.
This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !
We got this recipe from SHAPE magazine.
We weren’t paid in any form to promote the magazine.
Take care everybody !