Main
Zow Shungo
- Preparation time
- 20 min
- Servings
- 4 servings
Ingredients
4 servings
- Rice — to buy500 g (1 lb) leftover cooked rice (ideally red rice)
- White cabbage — to buy150 g (5 oz) white cabbage, shredded
- Carrot — to buy1 carrot, diced small
- Spring onion — to buy2 spring onions, thinly sliced
- Green chili — to buy2 green chilies, chopped
- Egg — to buy2 eggs
- Olive oil — to buy2 tbsp oil
- Salt — to buy1 pinch salt
Preparation
Take the leftover cooked rice out of the fridge and crumble it by hand to separate any clumped grains.
Heat the oil in a wok or large frying pan over high heat.
Stir-fry the cabbage and carrot for 3 minutes until they just begin to soften while staying crunchy.
Push the vegetables to one side, crack the eggs into the empty space and scramble quickly for 1-2 minutes.
Add the crumbled rice and green chilies, and stir vigorously for 4-5 minutes over high heat to heat the rice through and give it a light color.
Season with salt to taste, tasting as you go since leftover rice is often already lightly seasoned.
Sprinkle with sliced spring onions at the end and serve right away, piping hot — the perfect way to use up yesterday's rice.