Cabbage Egg Fried Rice
Egg fried rice is the most common household dish, with endless variations and flavors unique to each family. Cabbage, which Northerners also call big-headed cabbage, is available all year round. Leftover rice works best, and frying it with lard makes it even better.
Ingredients
Steps
First, chop the green onions and garlic, and shred the cabbage.
Beat 2 eggs until mixed.
Add an appropriate amount of peanut oil to the pan, fry the eggs until cooked, and set aside.
Add a small amount of peanut oil to the pan again, heat until the oil is hot, and add chopped green onions and garlic to stir-fry until fragrant.
Add shredded cabbage and stir-fry until it changes color and softens. Add an appropriate amount of oyster sauce and stir well.
Add the rice and stir-fry evenly.
Return the eggs to the pan, reduce to medium-low heat, and continue stir-frying until the rice grains are fully separated and distinct. Break up the eggs, add appropriate salt, and stir evenly.
Only well-stirred egg fried rice will have a great aroma.