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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