Photo: Julie Bidwell; Styling: Gerri Williams for James Reps
5 tablespoons vegetable oil
2 1/2 cups cored and chopped napa cabbage (about 1/4 small head)
1 medium onion, coarsely chopped
4 scallions, chopped, white and green parts separated (about 1 cup total)
2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
5 cups cooked brown or white rice
3 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
2 cups shredded cooked boneless, skinless chicken, from a rotisserie bird (about 8 oz.)
How to Make It
Warm 2 Tbsp. oil in a wok or large nonstick skillet over medium-high heat until oil is shimmering. Add cabbage, onion and white parts of scallions and stir-fry for 30 seconds. Add ginger and garlic to skillet, toss to combine with cabbage mixture and stir-fry for an additional 15 to 20 seconds. Transfer to a wide, shallow bowl or plate.
Warm remaining 3 Tbsp. oil in same skillet. Add rice, mix to coat with oil and spread out in pan (but don't press flat). Let rice cook undisturbed for 2 minutes, then stir. Let cook undisturbed 1 minute longer, then push to edges of pan. Add eggs to center of pan and stir to scramble. Break eggs into pieces and stir into rice.
Drizzle soy sauce over rice, add chicken and stir to combine well. Cook for 1 to 2 minutes longer to warm through. Stir in cabbage mixture and half of scallion greens and continue cooking and stirring until warmed through, about 1 minute. Sprinkle with remaining scallion greens and serve.
This was delicious. I only did half the recipe because there's only two of us but still plenty left over. I didn't put any salt in as the soy sauce had plenty, (although it was reduced salt), so wasn't expecting much, however it was VERY tasty. Love it. I should say the chicken had been cooked the day before with mixed herbs and oregano, so those may have contributed to the taste.
Just made this last night and it was decent, could have used more flavor but I didn't want to add too much salt or extra soy sauce. I agree with previous reviewers next time I will add more veggies like peas and carrots, taste like it was missing something. It was good and I would make again, but it did take awhile for all the prep work with the chicken.
I first saw this recipe in last month's magazine and tried it - it was perfect for my family of 3. It was quick, easy and I am actually making it again tonight. I like the idea of throwing in some other veggies - I have some frozen peas that I'm going to add to it tonight. Thank you for an outstanding easy meal !!