Categories: Asian
Ingredients
- 4 eggs
- 2 tbsp. water
- Nonstick cooking spray
- 1 tbsp. olive oil
- 1 tbsp. finely chopped, peeled fresh ginger
- 2 garlic cloves, minced
- 2 cups chopped Chinese cabbage
- 1 cup coarsely shredded carrot
- 1 cup fresh pea pods, trimmed
- 2 cups cooked brown rice
- 1/3 cup sliced green onions
- 2 tbsp. soy sauce
- 1-2 tsp Sriracha
- 2 tbsp. snipped fresh cilantro
- Lime slices or wedges
Directions
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In a small bowl, whisk together eggs and the water. Coat an unheated very large nonstick skillet with cooking spray. Preheat skillet on medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2-3 minutes or until egg mixture is cooked through but is still glossy and moist, keeping eggs in large pieces. Carefully transfer eggs to a medium bowl; set aside.
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In the same skillet, heat oil over medium-high heat. Add ginger and garlic; cook for 30 seconds. Add cabbage, carrot and pea pods; cook and stir for 2 minutes. Stir in cooked eggs, brown rice, green onions, soy sauce, and Sriracha; cook and stir about 2 minutes or until heated through. Top with cilantro. Serve with lime slices.