Stir-fried Rice and Vegetable Medley

Ingredients

• 2 tablespoons neutral high-heat oil, divided
• 1 large egg, lightly beaten
• 2 garlic cloves, thinly sliced
• 1 teaspoon fresh ginger, minced
• 2 cups cooked jasmine rice, chilled overnight
• 1 cup shredded napa cabbage
• 1/2 cup edamame beans, shelled
• 1/4 cup green onions, chopped and separated into white and green parts
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon white pepper
• 1 tablespoon sesame seeds, for garnish

Method

1. 1Heat a wok or large skillet over high heat until smoking, then swirl in 1 tablespoon of oil to coat the surface.
2. 2Pour in the beaten egg and scramble quickly over high heat until just set but still moist, then break into large ribbons and remove to a plate.
3. 3In the same hot wok, add the remaining oil and swirl to coat before adding the garlic, ginger, and white parts of the green onions.
4. 4Stir constantly for 30 seconds until the aromatics are fragrant and just beginning to brown at the edges.
5. 5Dump in the cold rice, pressing flat against the wok to crisp for 30 seconds, then toss thoroughly to heat through and separate the grains.
6. 6Add the napa cabbage and edamame, tossing vigorously for 1 minute until the vegetables tenderize but retain a crisp bite.
7. 7Return the scrambled egg to the wok, then drizzle in the soy sauce, sesame oil, and white pepper.
8. 8Toss everything together for a final 30 seconds to distribute the seasonings evenly, then transfer to a bowl and top with green onions and sesame seeds.

Nutrition per serving