In a bowl, toss the shredded cabbage with 1/3 tsp of salt. Let it sit for about 10 minutes to soften and release excess moisture. After marinating, gently squeeze out any liquid from the cabbage.
Prepare the Stir-Fry Base:
In a large pan or wok, heat a small amount of cooking oil over medium heat. Add the chopped green onion and chili peppers. Stir-fry for 1-2 minutes until the onions are fragrant and softened.
Add Cabbage and Seasoning:
Add the marinated cabbage to the pan, stirring frequently. Season with black pepper, salt, and chili powder. Cook for 3-5 minutes, until the cabbage is tender and slightly caramelized.
Add the Rice and Eggs:
Push the cabbage to one side of the pan and pour the beaten eggs into the other side. Let them cook for 1-2 minutes before scrambling them. Once the eggs are scrambled, mix them into the cabbage and combine thoroughly.
Thicken the Mixture:
Mix the cornstarch with a little water to create a slurry and pour it into the pan. Stir everything together to coat the cabbage and egg mixture with the cornstarch mixture. This will help thicken the dish and create a slightly glossy texture.
Serve and Enjoy:
Serve the cabbage and egg stir-fry with the cooked rice, and enjoy your quick and delicious meal!
Serving and Storage Tips:
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