2 tbsp avocado or grapeseed oil (or other neutral oil)
3 eggs, scrambled
1 tbsp toasted sesame oil
3/4 C green cabbage, thinly sliced
4 scallions, ends removed and thinly sliced
2 tbsp fresh ginger, peeled and chopped
1/2 C peas, frozen or fresh
Splash of a dry sake
2 C cooked short grain brown rice (preferably day old)
2 tsp soy sauce
Fresh lemon juice
A splash of rice wine vinegar
Freshly ground black pepper
Gather all of your ingredients. Heat your neutral oil in a wok or similar shaped pan until almost smoking, coating the surface area of the bottom of the pan evenly.
Add the sesame oil, cabbage, scallion, ginger, peas, and some sea salt and black pepper. Cook on high heat, stirring constantly until cabbage is soft. Add a splash of dry sake. Stir. Add the brown rice. Add the soy sauce and stir to coat.
Cook until rice is heated through. Fold the cooked eggs into the rice. Taste and season with sea salt and black pepper as needed. Finish with a squeeze of fresh lemon juice and a splash of rice wine vinegar.