Ingredients

The following ingredients have 2 Servings
  • 2 Tablespoon Oil (I use Olive Oil)
  • 1 Tablespoon Onion (chopped)
  • 1 Tablespoon Ginger + Garlic (*see Notes)
  • 1 cup Cabbage (chopped)
  • 1 small Carrot (cut into matchsticks)
  • 1 1/2 Tablespoon Green Bell Pepper (cut into thine slice)
  • 2 Eggs
  • 1 cup Green Peas
  • 1 cup Cooked Rice (*see Note)
  • 1 Teaspoon Sugar
  • 1 Tablespoon Vinegar (mild vinegar preferred)
  • 2 Tablespoon Soy Sauce
  • 1 Tablespoon Chili Sauce (or Ketchup for no heat)
  • Green Onions (cut the stalks)

Instruction

  • Keep all ingredients ready. Prep and cut veggies.
  • Heat up the cooking oil in your Wok or large skillet and add your chopped Onion. Stir fry till translucent. Then add the Ginger Garlic and keep on stir-frying over high heat.
  • Stir in cut cabbage, carrot and bell pepper to the pan and stir fry al dente (so that it's cooked, but hard and not soft).
  • While you are frying, prepare your sauce by mixing the sugar, vinegar, soy sauce, chili sauce (ketchup) to a smooth sauce. (This can be done before starting to cook too). 
  • Then make some space in your wok where your veggies are cooking, by keeping the veggies to one side of the wok and break in your eggs. So while the pan is on high heat the eggs will cook and you need to just scramble them and stir fry. Slowly incorporate your veggies with the eggs while still stir-frying the content.
  • Add your cold rice and pour the previously prepared sauce over it. Stir fry/mix the whole content over high heat so that everything gets well mixed up.
  • At the end we add the cooked green peas and if you feel it is a bit dry you can add some water too. Stir fry until everything is well mixed up and serve directly hot. 
  • You can garnish with chopped green spring onion too if you wish, I didn't have any at hand when i filmed this egg fried rice, so I left that out.