Ingredients

• 2 cups cooked, cooled rice
• 1 cup shredded purple cabbage
• 1 carrot, diced
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Method

1. Scramble the eggs in a hot pan or wok, then set aside.
2. Stir-fry the cabbage and carrot until just tender.
3. Add the rice, soy sauce, and sesame oil, then fold the egg back through.