More Fried Rice
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 8 tablespoons canola oil
  • ½ a large head of Napa cabbage, thinly sliced
  • 3 eggs, beaten
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 4 cups rice, cool
  • 2 cups cooked pork, shredded
  • ¼ cup low sodium soy sauce
  1. Heat 2 tablespoons of oil in a wok or large skillet. Saute cabbage for 3 minutes, until it starts to soften. Remove from pan. In the mean time, thaw peas and carrots. (I put mine in the microwave for 3 minutes.)
  2. In the same skillet, scramble eggs in 2 tablespoons oil until they are firm but not dry. Remove from pan and wipe out the pan.
  3. Heat the remaining oil in the pan. Add rice and begin to fry, breaking up chunks. When the rice is starting to soften up, add vegetables and pork. Continue to stir fry. Add soy sauce and stir to combine. Finally, add in scrambled egg and continue to cook until heated through.
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