Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil (or 1/4 cup water for an oil-free option)
  • 2 carrots (peeled and diced (about 1 cup))
  • 1 cup chopped or shredded cabbage
  • 1 red bell pepper (seeded and diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • 3 green onions (sliced)
  • 4 cups leftover cooked rice
  • 1/2 cup sweet green peas
  • 4 tablespoons soy sauce (or gluten-free tamari for a gluten free option)
  • 3 tablespoons hoisin sauce
  • 1-2 teaspoon(s) sesame oil
  • dash sriracha (optional)
  • sprinkle black sesame seeds (optional, for garnish)

Instruction

  • In a large skillet or wok heat the olive oil over medium heat. Add the carrots, cabbage, and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until the veggies are starting to soften and the cabbage starts to brown on the edges.
  • Add the garlic, ginger, and green onions and sauté 1 to 2 minutes until fragrant.
  • Increase the heat to high. Add the rice, peas, soy sauce and hoisin sauce. Stir well to combine. Cook for 3 to 4 minutes, without stirring, to allow the rice to brown on the edges. Stir and cook again for 2 to 3 minutes until heated through and you are satisfied with the texture.
  • Take off the heat and drizzle in the sesame oil.
  • Serve with a dash or two of sriracha and a sprinkle of black sesame seeds.