NAPA CABBAGE FRIED RICE WITH TOASTED SESAME SEEDS

2 tablespoons peanut oil

1 tablespoon ginger root, peeled and minced

8 garlic cloves, chopped

8 cups napa cabbage, chopped

4 large eggs (or egg substitute)

½ teaspoon salt

½ teaspoon black pepper

2 cups purple cabbage, chopped

1 large carrot, grated

1 cup Jasmine rice, cooked to package directions

1 tablespoon soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

1 tablespoon rice wine vinegar

1 teaspoon black sesame seeds, lightly toasted

1 teaspoon white sesame seeds, lightly toasted

Add the peanut oil to a large deep skillet and cook ginger and garlic until soft and fragrant over medium high heat.  Add the Napa cabbage to the pan and cook until the cabbage begins to wilt, about 3 minutes, stirring frequently.  Push the cabbage to one side of the pan and crack the eggs into the other side.  Scramble until the eggs are almost cooked through but still wet.  Add the salt and pepper and stir the cabbage into the eggs.

Add the purple cabbage, carrots and rice to the pan and stir to combine.  Stir in the soy sauce, oyster sauce, sesame oil, rice wine vinegar, and cook for 1 minute tossing to combine.  Top with the black and white sesame seeds.

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