Ingredients
Method
- Start off by heating the oil and sautéing the ginger and garlic for one minute. Then add the carrots, pepper and cabbage with the vinegar, salt, black pepper and white pepper. Sauté for 3 minutes, until the vegetables get some color on them.
- Then make a well in the center and add the beaten egg. let it cook on a medium low flame, stirring occasionally to make scrambled eggs.
- Add the cold rice on top and mix into the egg and vegetables. Pour over the soy sauce, sesame oil and sambal or sriracha Oyster sauce is optional. But if you have it add it at this point. It adds great savory flavor. Mix well, then add the butter. Sauté on a medium high flame for a couple minutes, to warm the rice through and mix all the ingredients together. Taste for seasoning, then serve immediately. Refreidgerate leftovers.
Notes
Variations. You can always add your favorite protein to this recipe. Add 1 cup finally diced chicken to the ginger and garlic in the first step. Add the vegetables once the chicken has cooked through. You can do the same for shrimp or beef as well.
Make it restaurant style rainbow rice and add more than one protein, like chicken and shrimp.
Use brown rice (jasmine or basmati) instead of white rice.
Make it more or less spicy by adjusting the sambal or sriracha.
Tips. If you don't have leftover boiled rice but still want to make this just par boil the rice of your choice until it is almost don't. It should still have a bite to it. Then drain it and rinse it with cold water. Then transfer to a bowl and place it in the freezer for 10-15 minutes. That cools the rice down. Then add to your pot with the sauces, mix thoroughly and let the rice warm through and cook slightly in the heat.
If while doing this your rice seems a little undercooked, just lower the flame to the lowest setting, add a splash of water and cover and let the rice steam for 5-7 minutes. That should cook it through.