1/2 medium head of green cabbage, cored and thinly sliced
2 TBSP soy sauce
3 green onions, thinly sliced
5 large eggs, beaten
freshly ground black pepper
DIRECTIONS
Stir together the rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Place a lid on the pan then reduce the heat to low.
Simmer the rice over low heat, keeping the lid on the entire time, for 10 minutes.
Keep the pan on the stove and turn off the heat then let sit, sitll keeping the lid on, for 20 more minutes.
Heat the oil in a large wok medium-high heat.
Add the cabbage and soy sauce to the pan and cook, stirring occasionally, about 5 minutes or until cabbage is tender.
Reduce the heat to medium-low then stir the green onion and eggs in with the cabbage and cook, stirring often, until eggs begin to set, 1 to 2 minutes.
Take off the heat and season with freshly ground black pepper.
Fluff the rice with a fork and serve with the stir-fry.
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