I titled this ‘green’ as the only vegetables I had for this dish were green! I tend to love colors in my food but this turned out perfect.
- Cabbage, thinly sliced ~1 1/2 cups
- 3 Green Onions, whites chopped and greens sliced thin
- Parsley, ~1 cup loosely chopped (I would have preferred Cilantro, but we are out)
- Peas, I buy dried peas and rehydrate them ~1/4 cup
- Lemon Grass, minced ~1 tbsp (I buy my lemon grass in the jar so I always have it on hand)
- Pickled Ginger, minced ~1 1/2 tbsp (I used the pickled shiso leaves too)
- Seaweed Gomasio, ~1 tbsp plus more for topping the cooked rice
- Left-Over White Rice, ~3 cups
- Grapeseed oil
- 1 Egg
- Butter, optional
- Soy Sauce, 2-3 tbsp (I use wheat free soy sauce)
- Rice Wine Vinegar, 1 tbsp
- Toasted Sesame Oil, 1 tsp
- Honey, 1 tsp
- Juice from Pickled Ginger, 1 tsp
- AfHeat up a skillet or wok with grapeseed oil (medium heat).
- Add the scallion whites and sauté until they start to break down.
- Add the rice, cabbage, parsley, ginger, lemongrass and gomasio. Once this is mixed add in the sauce. I like my fried rice a bit crispy; I don’t stir the dish constantly so bottom lightly browns. When the rice is almost completely cooked scoop it to the edges and make a ‘hole’ in the middle.
- You can add oil but I tend to use butter for cooking eggs. Once the butter is melted in the hole add the egg. Don’t stir it right away but let it start to cook and stir a few times until fully cooked. I like my egg pieces to be chunky rather than be shredded, this is why you let it cook a bit before stirring. Also you want the egg to cook fast so make sure the skillet is hot enough. Once the egg is cooked mix it throughout the rice taste and season more if necessary.
- Serve and top with a sprinkling of Gomasio.