Ingredients

The following ingredients have 4 Servings
  • 1 tsp oil
  • 1 small onion (thinly sliced)
  • 7 cloves of garlic (finely chopped)
  • 3/4 cup sliced carrots
  • 1 bell pepper thinly sliced
  • 2 cups packed sliced cabbage
  • 1 tsp sesame oil
  • 3 tbsp low sodium soy sauce ( or tamari to make gluten-free)
  • 1 tsp sugar (, 1/2 to 1 tsp to preference)
  • 1 tsp vinegar (, rice or white vinegar)
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1/2 tsp or more salt
  • 1/4 tsp black pepper
  • 1/8 tsp or more white pepper
  • 2.5 to 3 cups cooked and cooled rice
  • scallions or cilantro for garnish

Instruction

  • Heat oil in a saucepan over medium heat. Add the onion and garlic and cook until translucent. Add carrots and peppers and cook for 2 minutes. Add in the cabbage, 1/4 tsp salt and a good dash of black pepper and cover and cook for 2- 3 minutes.
  • Add the sesame oil, sauces, and spices and mix in. Cook for a minute. Test the veggies for doneness to preference and cook longer if needed. (depends on the pan and stove etc)
  • Mix in the rice, salt (depending on if the rice was already salted), and mix in. Cover and cook for 2 minutes. Fluff again, taste and adjust salt , heat and flavor adding more soy sauce and white pepper if needed. Add some red pepper flakes for heat if needed. Cover and let it sit for another 2 minutes before serving. Add some toasted wonton wrappers as garnish if you wish!