Cabbage and Rice Stir-Fry with Eggs

Directions

In a medium saucepan over high heat, combine the rinsed rice and water. Bring to a boil, then cover the saucepan, reduce heat to low, and simmer for 18-20 minutes until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

While the rice is cooking, heat the cooking oil in a large non-stick skillet over medium-high heat.

Add the shredded cabbage to the skillet and stir-fry for about 5 minutes until it is tender and slightly browned.

Push the cabbage to the side of the skillet and add the eggs to the cleared space. Scramble the eggs until fully cooked, about 3-5 minutes.

Combine the cooked rice with the cabbage and eggs in the skillet. Add the salt and ground black pepper, stirring well to combine all ingredients.

Add the butter to the skillet and stir until melted and evenly distributed.

Taste and adjust seasoning if necessary. Serve hot.