Easy Fried Rice
Serving Size / Yield
- 1/2 tsp. canola oil
- 1/2 tsp. dark sesame oil
- 1 Tbs. minced fresh ginger
- 1 shallot, minced
- 1 clove garlic, minced
- 1 C. coarsely chopped Chinese (napa) cabbage
- 1 C. frozen mixed vegetables
- 1 C. cooked white rice
- 1 Tbs. reduced-sodium soy sauce
- 1 Tbs. dry sherry
- 1 lg. egg white, slightly beaten
In a large nonstick skillet, heat both oils over medium heat. Add ginger, shallot and garlic. Cook, stirring frequently, until shallot wilts, about 4 minutes. Do no let the shallot or garlic get too brown.
Raise the heat to medium-high. Add the cabbage and mixed vegetables. Stir-fry for 4 minutes. Add rice, soy sauce and sherry. Continue to stir-fry until rice is hot, about 1 minute. Make a well in center of rice-vegetable mixture and add the egg white. Fold into the rice-vegetable mixture and cook for another minute. Serve at once.