- 2 tablespoons [30 mL] vegetable oil
- 1/2 cup [125 mL] chopped onion
- 1 carrot, chopped
- 1/2 sweet green pepper, grossly chopped
- 2 cups [500 mL] chopped Chinese cabbage or cabbage, packed
- 1 cup [250 mL] bean sprouts
- 2 cups [500 mL] sugar peas
- 2 cups [500 mL] boiled rice
- 2 tablespoons [30 mL] low-sodium soy sauce
- 2 eggs, slightly beaten
- 2 tablespoons [30 mL] toasted sesame seeds or slivered almonds
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- Into a wok [or a non-stick frypan], preheat vegetable oil over medium-high heat.
- Mix in chopped onion and carrot; brown over high heat, stirring, until soft.
- Mix in chopped green pepper and Chinese cabbage, bean sprouts and sugar peas.
- Stir-fry for 3 to 5 minutes, until vegetables are soft, yet still crunchy.
- If needed, to prevent vegetables from burning, pour in some water, 1 tablespoon [15 mL] at a time.
- Mix in boiled rice, soy sauce and beaten eggs.
- Stir-fry over high heat, stirring for 2 to 3 minutes, until eggs are done.
- Sprinkle with toasted sesame seeds or slivered almonds.
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