Yield: 4 servings.
2 tablespoons sesame oil
1 small yellow onion, diced (about ½ cup)
1 cup shredded carrots
4 cups shredded Napa or green cabbage
2 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
4 cups cooked long-grain white rice, at room temperature
4 large eggs, beaten
3 tablespoons soy sauce
1 tablespoon rice vinegar
Juice of 1 lime
2 tablespoons light brown sugar
3 green onions, thinly sliced
½ cup salted peanuts (for garnish)
Heat sesame oil in a nonstick wok or large skillet over medium-high heat. Add the onion, carrots, and cabbage, and stir-fry over high heat until vegetables are softened and beginning to brown, about 5 minutes. Add garlic and ginger, and cook until fragrant, about 1 minute. Add rice and stir-fry until heated through and beginning to brown, about 3 minutes.
Push fried rice to the sides of the pan to create a well. Pour eggs into the well and stir gently until nearly cooked. Toss fried rice with eggs and cook for 1 minute longer. Remove pan from heat and stir in soy sauce, rice vinegar, lime juice, sugar, and green onions. Serve fried rice in bowls and garnish with peanuts.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
