1. Prep Your Ingredients

This is a quick cook, so prep everything ahead of time. Chop your veggies, crack those eggs, and make sure your rice is chilled and ready. (Warm rice makes a mushy mess).

2. Scramble the Eggs

In a hot skillet, add 1 tbsp oil. Toss in the beaten eggs and cook just until set. Slide them out and set them aside.

3. Sauté the Veggies

Add another 1–2 tbsp oil. Start with garlic (don’t burn it—it gets bitter), then carrots and broccoli. Stir-fry for 2–3 mins. Add snap peas, and cook another minute. Then add in red cabbage, and stir for one more minute. 

4. Fry the Rice

Push your veggies aside. Add a bit more oil if needed. Spread the rice out and let it sizzle for a minute or two to get crispy edges.

5. Add Flavor

Add soy sauce, olive oil, salt, and pepper. Stir everything together. Give it a taste test and adjust if needed.

6. Bring It All Together

Add the eggs back in. Give everything a quick toss. And finish with chili flakes or a squirt of sriracha if desired.