Ingredients Jump to Instructions ↓

  1. 2 Garlic cloves - minced

  2. 1 Egg

  3. 3/4 cup 46g / 1.6oz Diced white onion

  4. 2 Green onions - chopped

  5. 1/2 cup 73g / 2.6oz Chopped red cabbage Freshly-ground white pepper - to taste

  6. 3/4 cup 109g / 3.8oz Diced bacon - seeNote

  7. 4 cups 640g / 22oz Cooked rice

  8. 1 1/2 tablespoons 22ml Soy sauce

  9. 4 tablespoons 60ml Oyster sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Substitute ham for the bacon, if you'd like. Heat skillet or wok over high heat, then add 2 tablespoons oil and garlic. Saute garlic until lightly browned, about 1 minute. Add egg and scramble until yolk is set but egg is not dry or overcooked. Add white onion, green onions, cabbage and white pepper to taste. (If skillet becomes dry and vegetables start to stick, add 1 more tablespoon oil.) Add bacon to skillet and cook 1 to 2 minutes. Fold in rice, gently mixing with egg and vegetables. Cook, stirring, over high heat until rice is heated through, 2 to 4 minutes. Add soy sauce and oyster sauce, and stir to coat rice. Keep stirring until vegetables soften and rice starts to brown, 3 to 5 minutes. Serve hot. This recipe yields 4 servings. Each serving: 480 calories; 1,465 mg sodium; 60 mg cholesterol; 18 grams fat; 68 grams carbohydrates; 9 grams protein; 0.30 gram fiber.


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