Chinese Ginger Egg Fried Rice
Fast fried rice with scrambled eggs, cabbage, bell pepper, ginger, sesame, lime, and tender separate grains.
Instructions
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Heat a wide pan and add half the oil.
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Scramble the eggs softly, then move them to a plate.
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Add remaining oil, ginger, garlic, cabbage, and bell pepper.
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Cook until vegetables are tender-crisp.
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Add cooked rice and spread it across the pan.
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Stir-fry until rice is hot and separate.
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Return eggs to the pan and fold everything together.
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Finish with lime juice, sesame, salt, and pepper.
Tips
Use cold cooked rice if possible; it fries better and stays separate.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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