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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Whenever I cooked this recipe, there's no need for me to cook veggies anymore. very easy and quick to prepare also. Ingredients:
4 cups cold cooked rice |
1 medium onion, sliced thinly |
1 medium ripe tomato, sliced thinly |
1/2 cup baguio beans, thinly sliced |
1/2 cup carrot, sliced into small cubes |
1/2 cup frozen corn kernels |
1/2 cup broccoli, cut into small florets |
1 cup cabbage, shredded |
light soy sauce, to taste |
3 tablespoons cooking oil |
1 egg, beaten |
1 stalk green onion, cut into 1 inch length |
Directions:
1. Heat few amount of oil in a wok. Add and cook the beaten egg until lightly brown. Flip to cook the opposite side. Transfer into a flat dish or chopping board, roll and cut thinly. Set aside.
2. Heat the remaining oil in a wok, saute the onions and tomato until tender.
3. Add all the vegetables and stir to mix well. Season with light soy sauce. Cook for about 2-3 minutes.
4. Add rice to the mixture, stir until the rice is heated through.
5. Turn off the heat. Transfer to a platter and garnish with the green onions and the cooked egg.
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