Simple Garlicky Egg Rice with Cabbage
Savor the irresistible flavors of our speedy Garlicky Egg Rice, a delightful dish that combines fluffy rice with fragrant garlic and perfectly scrambled eggs. Topped with vibrant, tender cabbage, this recipe is not just quick to whip up but also a feast for your taste buds. Get ready to enjoy a wholesome meal that’s both satisfying and packed with flavor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cabbage
- garlic, or sliced garlic
- Water
🥛Dairy & Eggs(1)
- the egg
🫙Pantry Staples(1)
- sesame oil at the end
🍯Sauces & Condiments(4)
- Oyster sauce
- Light soy sauce
- Dark soy sauce (a little for color)optional
- Black Vinegar (just a little, or optional)optional
👨🍳 Instructions
- 1
Sauté the garlic, or sliced garlic until fragrant.
- 2
Then add the egg. You can keep the yolk runny.
- 3
Blanch the cabbage in salted water for 30 seconds.
- 4
Add light soy sauce, oyster sauce, dark soy sauce, black vinegar, and water.
- 5
Top with sesame oil at the end.
💡 Pro Tips
- ✓Sauté sliced garlic in oil starting from a cold pan over medium-low heat (275-300°F) rather than dropping it into hot oil, since garlic's sugars will scorch above 350°F within seconds, turning it bitter instead of nutty and golden.technique275-300°F
- ✓Blanch the cabbage for exactly 30 seconds in water salted to 2% concentration, then shock it in ice water immediately to halt the cooking via thermal arrest, preserving its crunch while removing raw bitterness.timing30 seconds, 2% salinity
- ✓Pull the egg off heat while the yolk is still glossy and the white is just set, around 60-90 seconds in a hot wok, since residual heat will carry it another 10-15°F and overcooked yolks lose their sauce-like emulsifying fat structure.timing60-90 seconds
- ✓Combine light soy sauce, oyster sauce, and dark soy sauce in a 2:1:0.5 ratio before adding to the pan, since premixing prevents the dark soy sauce (used mainly for color) from scorching and turning acrid when it hits the pan alone.ingredient2:1:0.5 ratio
- ✓Drizzle sesame oil only after removing the pan from heat, as its polyunsaturated fats have a smoke point of just 350°F and will lose their aromatic compounds (and turn bitter) if exposed to direct high heat.technique350°F smoke point
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Simple Garlicky Egg Rice with Cabbage
Savor the irresistible flavors of our speedy Garlicky Egg Rice, a delightful dish that combines fluffy rice with fragrant garlic and perfectly scrambled eggs. Topped with vibrant, tender cabbage, this recipe is not just quick to whip up but also a feast for your taste buds. Get ready to enjoy a wholesome meal that’s both satisfying and packed with flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cabbage
- garlic, or sliced garlic
- Water
🥛Dairy & Eggs(1)
- the egg
🫙Pantry Staples(1)
- sesame oil at the end
🍯Sauces & Condiments(4)
- Oyster sauce
- Light soy sauce
- Dark soy sauce (a little for color)optional
- Black Vinegar (just a little, or optional)optional
👨🍳 Instructions
- 1
Sauté the garlic, or sliced garlic until fragrant.
- 2
Then add the egg. You can keep the yolk runny.
- 3
Blanch the cabbage in salted water for 30 seconds.
- 4
Add light soy sauce, oyster sauce, dark soy sauce, black vinegar, and water.
- 5
Top with sesame oil at the end.
💡 Pro Tips
- ✓Sauté sliced garlic in oil starting from a cold pan over medium-low heat (275-300°F) rather than dropping it into hot oil, since garlic's sugars will scorch above 350°F within seconds, turning it bitter instead of nutty and golden.technique275-300°F
- ✓Blanch the cabbage for exactly 30 seconds in water salted to 2% concentration, then shock it in ice water immediately to halt the cooking via thermal arrest, preserving its crunch while removing raw bitterness.timing30 seconds, 2% salinity
- ✓Pull the egg off heat while the yolk is still glossy and the white is just set, around 60-90 seconds in a hot wok, since residual heat will carry it another 10-15°F and overcooked yolks lose their sauce-like emulsifying fat structure.timing60-90 seconds
- ✓Combine light soy sauce, oyster sauce, and dark soy sauce in a 2:1:0.5 ratio before adding to the pan, since premixing prevents the dark soy sauce (used mainly for color) from scorching and turning acrid when it hits the pan alone.ingredient2:1:0.5 ratio
- ✓Drizzle sesame oil only after removing the pan from heat, as its polyunsaturated fats have a smoke point of just 350°F and will lose their aromatic compounds (and turn bitter) if exposed to direct high heat.technique350°F smoke point