Fried rice works best with cold/leftover rice, so if possible, make the rice the day before (or when making rice for another dish, make some extra).
Serves 4-5. With cooked rice, start to finish: 30 min +/-
Ingredients
- Approx 3 1/2 cups cooked rice (or 1 cup short grain rice, uncooked)
- Salt
- 2 T canola oil
- 2 cups kale, stalks removed, rinsed and chopped into small bite-sized pieces
- 2 cups napa cabbage, thinly sliced into bite-sized pieces
- 1 cup shredded carrot (1 or 2 carrots)
- 1 cup corn kernels (fresh or frozen)
- 2 teaspoons fresh ginger, peeled and grated
- 2 garlic cloves, finely minced
- 3 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce or hot sauce
Directions
- If you are making the rice the same day, make as you normally would, and then cool the rice on a baking sheet until steam is released and refrigerate while you are chopping the vegetables.
- Chop and ready the vegetables to stir-fry
- Add 1 tablespoon of oil to a heavy skillet.
- Add the kale and napa cabbage and cook on medium-high, stirring constantly for two minutes.
- Add the carrot, corn, ginger and garlic, and stir-fry another 2 to 3 minutes more.
- Remove vegetables to a bowl. Add 2 additional teaspoons of oil and scramble the eggs.
- Add the rice, soy and fish sauce, and mix well.
- Add the vegetables and stir until everything is hot.
- Serve immediately
