Ingredients
- 960g (2 quarts) Rice, Long Grain (left over) 100.0%
- 360g (1 1/2 cups) Cabbage, Napa (wilted or ends) 37.5%
- 140g (2 each) Carrot, Medium (old) 14.6%
- 96g (2 each) Eggs, Whole 10.0%
- 82g (1/3 cup) Sauce, Amino (Soy or Other) 8.5%
- 58g (1/2 cup) Onion, Green (Whites) 6.0%
- 54.5g (1/4 cup) Oil, Grapeseed 5.7%
- 52g (1/4 cup) Garlic, tips or old (minced) 5.4%
- 28g (2 tablespoons) Oil, Sesame 2.9%
- 15g (2 tablespoons) Ginger, Peel (minced) 1.6%
- OPTIONAL Peppers, Bell (spotted)
Directions
- In WFP16SCD food processor with shredding disc, process carrot and cabbage ends. Set aside with damp towel until needed. Swap out to S-blade. Mince scallion ends and Garlic.
- Place wok (or rondeau) on WIH400 Induction Range, add Grapeseed Oil, Garlic, and Ginger. Turn on Heat to highest setting.
- Continuously stir until ginger and garlic are golden brown. Remove and reserve on paper towels.
- Add eggs and scramble. Then add carrots and cabbage, and leave for a few minutes till soft.
- Once the vegetables begin to brown, add rice and vigorously toss for a few minutes.
- Add amino sauce and sesame oil. Toss again for a minute then transfer to serving dish. Top with sliced green onion whites.
