Chicken-And-Cabbage Fried Rice

1. 1

   Warm 2 Tbsp. oil in a wok or large nonstick skillet over medium-high heat until oil is shimmering. Add cabbage, onion and white parts of scallions and stir-fry for 30 seconds. Add ginger and garlic to skillet, toss to combine with cabbage mixture and stir-fry for an additional 15 to 20 seconds. Transfer to a wide, shallow bowl or plate.

2. 2

   Warm remaining 3 Tbsp. oil in same skillet. Add rice, mix to coat with oil and spread out in pan (but don't press flat). Let rice cook undisturbed for 2 minutes, then stir. Let cook undisturbed 1 minute longer, then push to edges of pan. Add eggs to center of pan and stir to scramble. Break eggs into pieces and stir into rice.

3. 3

   Drizzle soy sauce over rice, add chicken and stir to combine well. Cook for 1 to 2 minutes longer to warm through. Stir in cabbage mixture and half of scallion greens and continue cooking and stirring until warmed through, about 1 minute. Sprinkle with remaining scallion greens and serve.

* Per serving · 4 servings · Values may vary.