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  • 1 cup white basmati or jasmine rice, rinsed
  • 2 tablespoons sunflower oil
  • 2 tablespoons toasted sesame oil
  • 2-3 tablespoons soy sauce
  • 1/4-1/3 cup chicken or vegetable stock
  • 2 carrots, diced small
  • 1/2 head savoy or napa cabbage, diced small
  • 1 onion, diced
  • 1 chili pepper, minced (optional)
  • 2 eggs, lightly beaten
  • salt


  1. Cook rice so that it is still slightly al dente, definitely not mushy and set aside.

  2. Heat sunflower oil in a wok or large frypan. When hot but not smoking add onion and fry until translucent, about 5 minutes. Add carrot and fry for a moment then add 1/4 cup of stock.

  3. Fry, stirring occasionally until the carrot is crisp-tender, about 5 more minutes. Add cabbage and a dash more stock if pan is dry. Fry, stirring occasionally until cabbage is tender.

  4. Move vegetables aside in the pan then add egg and 1 tablespoon of the sesame oil. Stir and fry until mostly cooked then stir into vegetables. Add rice, remaining sesame oil, soy sauce and about 1/2 teaspoon of salt. Stir and fry until rice and veggies are combined and coated nicely with sesame oil and soy.

  5. Taste and add more of either if necessary. Serve hot.