Egg rice with pointed cabbage – pan dish

Ingredients for 4 servings:

• 800 g pointed cabbage
• 5 small eggs
• 6 tbsp sesame oil, or other oil
• 5 spring onions
• 1 m.-large onion(s), white
• 300 g cooked rice (from approx. 120 g raw rice)
• 2 tsp lemon pepper
• ¼ tsp white pepper
• 2 tsp herb salt or potato-vegetable seasoning salt
• 3 tbsp soy sauce or shoyu sauce, dark, or more
• 1 tsp brown sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

suitable for all light and green vegetables, pre-cooked rice

Cut the pointed cabbage into very fine strips. Set the cooked rice aside. Beat the eggs and set in 2 tablespoons of oil in the pan, then crumble them with a wooden spatula. Set aside on a dinner plate. Finely chop the spring onions and white onions. In the same pan, add 4 tablespoons of oil and 1 tablespoon of shoyu or soy sauce, and sauté the onions. After 2-3 minutes, add the very thinly sliced ​​pointed cabbage and fry for about 5-8 minutes. Depending on how crunchy you want the vegetables to remain. Add the cooked rice, the egg, and mix everything well. Season the rice and vegetable mixture with pepper, salt, and sugar, and season to taste with the remaining shoyu or soy sauce. This goes well with chicken, seitan strips, a fruity tomato sauce/curry sauce, or a rich green salad. Suitable vegetables include zucchini, broccoli, cauliflower, carrots, kohlrabi, savoy cabbage, and white cabbage. Cooking times will need to be adjusted accordingly. The smaller the vegetables are grated or chopped, the shorter the cooking time will be.