The head of Napa cabbage in our box this week was huge. I used half of it for a salad yesterday, but still had half of it left. I saw several suggestions on line to use it for fried rice, so I used this recipe from About.com as a template and added my own meat and veggies. I had chopped the cabbage in advance, and had leftover rice and pork, so it went together pretty quickly. (Very fortunate on a work night!)
- 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
- 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.)
- 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.
- 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.