Stir-fried Rice with Chinese Cabbage and Carrots

Ingredients

• 200 g Rice
• Salt
• 300 g Chinese cabbage (0.5 head)
• 3 Carrots
• 1 garlic clove
• 20 g Ginger
• 2 EL Rapeseed oil
• 3 Eggs
• Pepper
• 3 EL Soy sauce
• 2 EL Sesame oil
• 30 g Cashews
• 1 Scallion
• 2 EL Black sesame seeds

Instructions

1. 1.

   Bring rice and double the amount of salt water to a boil and cook for about 25 minutes over medium-low heat. Drain and set aside. Meanwhile, clean Chinese cabbage, wash it, and cut it into wide strips. Peel carrots and cut them into thin strips. Peel garlic clove and chop finely. Peel ginger and slice thinly.

2. 2.

   Heat rapeseed oil in a large pan or wok. Stir-fry Chinese cabbage and carrot strips over medium heat for about 5 minutes, stirring constantly. Add ginger and garlic and stir-fry briefly. Add rice and heat while stirring.

3. 3.

   Whisk eggs with pepper, soy sauce, and sesame oil and pour over the rice and vegetable mixture. Let the eggs set, stirring constantly. Season to taste with salt and pepper if necessary.

4. 4.

   Roughly chop cashews. Clean, wash, and cut scallions diagonally into strips. Serve stir-fried rice on a plate sprinkled with cashews, scallions, and sesame seeds.