Day 8 - vegetarian wok rice

This is actually one of the dishes I like to eat best. Besides Chinese fried noodles, this is one of my top 5 dishes.

No wonder I ate like a whole wok of it for lunch today :)

Anyway, I adore cooking in wok. It's super fast, the goods really maintain the flavors... and it is a bit of fun, too. The one thing to keep in mind is: prepare the food you're going to use before you start cooking. Woking is like formula 1 in cooking. While woking, believe me, you will not have time to do anything else.

So just chop your veggies ahead, heat your wok and you're good to go!

VEGETARIAN WOK RICE
serves: 1 really hungry

1 spoon olive oil
1 medium onion, chopped
2 cloves chopped garlic
1 medium carrot, sliced
1 cup red cabbage
1-2 cups leftover rice
salt, pepper
ginger, parsley, red paprika
light soy sauce to taste
1 spoon of sesame oil
1 cup Chinese cabbage

1 egg (by choice)

Heat olive oil in a large wok on high temperature. Gas or fire works best for woking. When hot, add onions and stir fry for about a minute. Then proceed to adding garlic and carrots, stir frying all the way. If needed, add a sprinkle of water to steam the veggies for a minute or so. When the water evaporates, you can add your beaten egg (if using) - first move the veggies to the side of the wok, creating a space in the middle, pour your egg and scramble it.

Then, add red cabbage, stir fry. Add rice, stir fry and season well. Add also soy sauce and sesame oil. Stir fry, add Chinese cabbage, mix well.

And you're done! Serve hot, but it's also yummy on room temperature or a bit chilled.