Fried Egg Rice with Chinese Cabbage

For the fried egg rice with Chinese cabbage, first cook the rice in plenty of salted water until al dente and then strain. Now cut away the outermost leaves of the Chinese cabbage and cut the rest into very thin strips.

Rinse these strips briefly and drain well. Heat the oil well in a wok or another higher pan (should be coated), fry the Chinese cabbage strips well in it and season with the soup seasoning.

When the vegetables have become slightly translucent, stir in the egg and mix with the Chinese cabbage. While doing this, stir so quickly that the egg is well distributed.

Then immediately stir in the rice and season with the soy sauce, salt and pepper. Sauté everything together well and serve the fried egg rice with Chinese cabbage fresh from the pan.

Preparation Tip:

Do not add the egg on top of the rice in the pan, as the egg will not set as well and will be more of a mushy rice.

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