Categories: Asian

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 medium onion, sliced
• 1/2 medium head Chinese cabbage, chopped
• 3 cups cooked long-grain white rice
• 1/4 cup fish sauce
• 1/4 cup dry sherry
• 1/4 cup chicken stock
• 1 cup snow peas, trimmed and cut into bite-sized pieces
• 1 cup shredded, cooked chicken
• 2 eggs, beaten

Directions

1. In a large wok, heat the oil over medium-low heat. Add the garlic, ginger and onion and stir-fry for 5 minutes or until the onion becomes translucent.

2. Add the cabbage, increase the heat to medium and stir-fry for 10 minutes.

3. Add the rice and stir-fry for 2 minutes.

4. Combine the fish sauce, sherry and stock in a small bowl; add to the wok and stir to combine.

5. Add the snow peas and chicken; stir-fry for 2 minutes more.

6. Move the rice to the sides of the wok, forming a hole in the middle. Pour the eggs into the hole and cook for about 1 minute, stirring the eggs with a fork. Fold the cooked eggs into the fried rice.

Email to a friend | Print this recipe | Back