- 2 teaspoons canola, peanut, or olive oil
- 2 eggs, lightly beaten with a fork
- 1 medium carrot, split in half lengthwise and cut thinly on a diagonal
- 1 cup cabbage, sliced, spinach, bok choy, or other greens, thinly
- 2 garlic cloves, minced,
- 3 cups cooked white rice
- 1 bunch scallions, sliced, (white and green parts), thinly
- 2 tablespoons soy sauce
- Sesame oil, as desired
DirectionsHeat 1 teaspoon oil over medium-high heat in a medium nonstick skillet until almost smoking.
Pour in the eggs and a pinch of salt and scramble with a plastic spatula for a minute, then let the eggs set.
Stir and lift to make sure the eggs are cooked and no liquid remains, then transfer to a plate and cool.
Coarsely chop the eggs and set aside.
Wipe out the skillet (or rinse, if necessary), put in the carrot and 1/4 cup water, and lower the heat to medium.
Simmer the carrot for about 3 minutes, until tender-crisp.
Raise the heat to medium-high, pour off any remaining water, add the remaining teaspoon oil, the cabbage, and garlic, and toss.
When the greens are wilted, add the rice and eggs and stir over medium-high heat.
Stir in the scallions and soy sauce and a drop or two of sesame oil.
Taste and adjust seasoning with salt and pepper.