Mushroom & Cabbage Fried Rice

  • 3 Tablespoons-Olive Oil-plus extra
  • 2 Tablespoons-Unsalted Butter
  • 1 Bunch-Scallions/Green Onions-sliced thin
  • 6 ounces-Shitake Mushrooms-stems removed, sliced thin
  • 2 Cups-Savoy Cabbage-sliced thin
  • ¼ Cup-Carrot-shredded
  • 2 Cloves-Garlic-chopped fine
  • 4 Cups-Cooked Rice-day old
  • 3 Each-Eggs-beaten
  • To Taste-Kosher Salt/Black Pepper
  • To Taste-Sesame Oil

Directions

  1. Heat a large non-stick pan over medium high heat and add oil/butter.
  2. When butter has melted add scallions/mushrooms/cabbage and cook until softened, 2-3 minutes.
  3. Add carrot/garlic, season with salt/pepper and cook for one minute.
  4. Add rice and cook to warm through, about 3 minutes.
  5. Make a well in the rice and add eggs.
  6. Cook without moving until eggs begin to set.
  7. Stirring only the eggs, cook until eggs are just cooked through.
  8. Stir eggs into rice, season with salt/pepper and a few dashes of sesame oil.