2 large cloves garlic, peeled and minced
1-inch piece fresh ginger, peeled and grated
1 small onion, peeled and diced
2 carrots, peeled and coarsely grated
1 medium head broccoli
*1 bunch Chinese cabbage (bok choy, tatsoi, napa cabbage)
½ cup corn, fresh or frozen
½ cup green peas OR edamame, fresh or frozen
2 tbsp. cooking oil
1 tbsp. fish sauce (optional)
2 tbsp. soy sauce
*3-4 cups cooked, leftover rice
Large pan OR wok with a lid
Cooking spoon OR spatula
Measuring cups and spoons
- Wash all the produce and then peel, mince, grate and chop them as noted in the ingredients list.
- For the broccoli, cut off and chop the stems into small pieces, then set them aside separately. Cut the florets into bite sized pieces.
- For bok choy or tatsoi, break off and chop the stems, then chop the thin leaves separately. Napa cabbage may be chopped all together.
- Heat 1 tbsp. of oil in a large sauté pan or wok over medium heat. Carefully add the onions, listening for the sizzling sound. Cook, stirring frequently for 5 minutes.
- Next, add the garlic and ginger and cook for 2 minutes.
- Cook the remaining vegetables In order of thickness, stirring for 1-2 minutes between each addition: broccoli and Chinese cabbage stems, carrots, broccoli florets, corn, peas and finally the Chinese cabbage leaves.
- Cover the pan to let the steam cook the vegetables for 2 minutes.
- Carefully remove the lid away from your face to allow the steam to escape. Add the fish sauce and soy sauce to the pan and stir to combine.
- Combine the vegetables with the rice in a large pot or serving bowl and cover.
- In the pan used for the vegetables, heat the remaining 1 tbsp. oil, then add the eggs and scramble quickly. When finished, toss them into the vegetable and rice mixture and serve.
Baby spinach is a great substitute for Chinese cabbage and you don’t have to worry about separating the stems!
Days old or parboiled rice work best, as freshly made rice will become overcooked.