![Cabbage Fried Rice](https://cdn.statically.io/img/www.foodandwine.com/thmb/VwYN6tPbQo85_xZgAN0GtKPxIbk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201310-xl-cabbage-fried-rice-2000-0c70c29937194d90bb0b00317e622f06.jpg)
Ingredients
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2 tablespoons vegetable oil
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1 small yellow onion, cut into 1/4-inch dice
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1 cup julienned carrots
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4 cups shredded Napa or Savoy cabbage
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2 garlic cloves, minced
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2 tablespoons minced peeled fresh ginger
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4 cups cooked long-grain white rice (see Note)
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4 large eggs, beaten
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2 tablespoons soy sauce
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Juice of 1 lime
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2 scallions, thinly sliced
Directions
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In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
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Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.
Notes
In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.