Difficulty: Easy - for beginners
Dietary guidance: n d
4 cups cold rice (leftovers work great)
1 tsp minced garlic
1 tsp red pepper flakes
1 cup chopped scallions
1 cup thin sliced cabbage
1 lg egg, slightly beaten
1 medium carrot, diced into 1/2 in pieces
1 Tbsp + 1 tsp soy sauce
Lightly oil hot wok and pour in egg, tilting the wok to spread the egg out into a tin pancake. When set, flip and cook til done. Remove, roll up and slice. Set aside.
Add a bit more oil, then garlic and pepper flakes. Stir-fry for 30 seconds or until aromatic, then add carrots. Stir-fry until carrots begin to brown. Add rice and stir-fry for 1-2 mins, using spatula to break up the rice to heat through.
Add cabbage, scallions, egg and soy sauce and stir-fry until well mixed and heated through.