Rice > Fried Rice

Kerguelen Cabbage and Egg Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup shredded Kerguelen cabbage
- 2 eggs
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- Salt to taste

Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula

Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Crack the eggs into the wok and scramble them until they are cooked through. Remove them from the wok and set them aside.
3. Add the shredded cabbage to the wok and stir-fry for 2-3 minutes until it is slightly softened.
4. Add the cooked rice to the wok and stir-fry for 2-3 minutes until it is heated through.
5. Add the scrambled eggs back to the wok and stir-fry for another minute.
6. Add the soy sauce, sesame oil, black pepper, and salt to taste. Stir-fry for another minute until everything is well combined.
7. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings

Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 31g
Protein: 7g

Substitutions for ingredients:
- Any type of cabbage can be used instead of Kerguelen cabbage.
- Peanut oil or canola oil can be used instead of vegetable oil.
- Tamari or coconut aminos can be used instead of soy sauce.
- Brown rice or quinoa can be used instead of white rice.

Variations:
- Add diced carrots, peas, or corn to the fried rice for extra vegetables.
- Use shrimp, chicken, or tofu instead of eggs for a different protein source.
- Add chopped garlic and ginger for extra flavor.

Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or skillet is very hot before adding the ingredients.
- Stir-fry quickly and constantly to prevent sticking and burning.

Storage instructions:
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fried rice in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the fried rice in a bowl or on a plate, garnished with chopped green onions or cilantro.

Garnishes:
Chopped green onions or cilantro

Pairings:
This fried rice pairs well with stir-fried vegetables or a simple salad.

Suggested side dishes:
Stir-fried vegetables or a simple salad

Troubleshooting advice:
- If the fried rice is too dry, add a little more soy sauce or sesame oil.
- If the fried rice is too wet, stir-fry it for a little longer to evaporate any excess moisture.

Food safety advice:
Make sure to cook the eggs and cabbage thoroughly to prevent any foodborne illnesses.

Food history:
Kerguelen cabbage is a type of cabbage that is native to the Kerguelen Islands, a group of sub-Antarctic islands in the southern Indian Ocean.

Flavor profiles:
This fried rice is savory and slightly sweet, with a nutty flavor from the sesame oil.

Serving suggestions:
Serve this fried rice as a main dish or as a side dish with other Asian-inspired dishes.

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Taste: Savory, Tangy, Spicy, Umami, Aromatic