Description
A quick and tasty one-pan meal that combines crispy veggies with savory soy sauce and sesame oil, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked rice
- 2 cups cabbage, shredded
- 1 carrot, diced
- 1/2 cup peas
- 2 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional: scrambled egg or tofu for protein
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Sauté the diced carrot for about 2 minutes until it starts to soften.
- Add the shredded cabbage and peas, cooking for another 3-4 minutes until the cabbage wilts down.
- Combine the cooked rice with soy sauce and sesame oil, stirring until well combined.
- Season with salt and pepper to taste.
- Incorporate scrambled egg or tofu, mixing well to distribute.
- Garnish with chopped green onions just before serving.
Notes
For best results, use day-old rice for less stickiness. This dish can be easily adapted with various vegetables and proteins.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg