Cabbage Fried Rice

• 2 tablespoons vegetable oil
• 1 small yellow onion, cut into 1/4-inch dice
• 1 cup julienned carrots
• 4 cups shredded Napa or Savoy cabbage
• 2 garlic cloves, minced
• 2 tablespoons minced peeled fresh ginger
• 4 cups cooked long-grain white rice (see Note)
• 4 large eggs, beaten
• 2 tablespoons soy sauce
• Juice of 1 lime
• 2 scallions, thinly sliced

1. In a nonstick wok or large skillet, heat the oil.
2. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes.
3. Add the garlic and ginger and cook until fragrant, about 1 minute.
4. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
5. Push the fried rice to the side of the pan to create a well.
6. Pour the eggs into the well and cook, stirring gently, until nearly cooked.
7. Toss the fried rice with the eggs and cook for 1 minute longer.
8. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions.
9. Transfer the fried rice to bowls and serve.

vegetable oil, yellow onion, carrots, cabbage, garlic, fresh ginger, white rice, eggs, soy sauce, lime, scallions

Taken from www.foodandwine.com/recipes/cabbage-fried-rice (may not work)