Point 6 of 10 · Page 6 of 10
6. Cabbage fried rice with fully cooked egg
For two bowls, start with about 2 cups of freshly cooked rice, a quarter cabbage shredded finely, two eggs and a tablespoon of oil. Cook the cabbage in a wide pan until tender enough for you, then move it aside.
Scramble the eggs in the cleared space until fully set, then mix with the cabbage and rice. Stir until everything is hot, separating clumps rather than pressing them into the pan. Season gradually with soy sauce or another suitable sauce.
Fresh rice makes this possible without relying on leftovers. If using refrigerated rice, only use rice that was cooled and stored safely, and reheat it to 165°F with a thermometer. A hot pan cannot make mishandled rice safe again. Keep the egg pieces small so they distribute through the bowls.
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