A light rice dish that goes well with any Chinese gravy/sideline. With all the vegetables that go into it, I often eat this without anything on the side.
Servings
6
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
2 cups rice
4 tsp salt
1 carrot
1 stalk spring onion
½ cup peas
1 cup corn
½ cup cabbage (optional)
2 eggs
¼ tsp black pepper
¼ tsp white pepper
1 tbsp soy sauce
3 tbsp oil
Directions
- Wash the rice and soak in water for at least an hour.
- Peel the carrots and thinly slice (like tooth picks) to about 1″ long.
- Thinly slice the cabbage and cut to about 1″ long. Keep in a separate bowl.
- Chop the spring onions and place in a separate bowl. Keep in a separate bowl.
- In a large pan boil the rice with 4 tsp of salt. Drain when the rice is cooked.
- In eggs sprinkle salt and black pepper and beat well.
- In a wok or pan heat the oil and add the egg mixture on medium heat. Do not stir the egg until it is set from one side like an omelet (do not darken).
- Using a spatula break the egg into smaller pieces and flip so that the raw side gets cooked as well.
- Take out the eggs from the pan (straining the oil) and keep in a separate plate.
- In the same wok/pan add the peas (add a little more oil here if needed). Stir fry on medium-high heat for about 1 minute.
- Add the carrots and stir fry for 15 seconds.
- Add the corn and stir fry for 15 seconds.
- Add the eggs and cabbage and stir fry for 15 seconds.
- Remove from flame and mix in the spring onions.
- Layer the rice on the vegetable mixture. Sprinkle white pepper and soy sauce on the top. Cover and leave to cook on very low heat for about 10 minutes.
- Turn off the heat and mix well.
