1/4 cup vegetable or canola oil
4 cups cooked white rice, cold
1 tablespoons minced garlic
1/2 yellow onion, finely diced
1 carrot, finely diced
1 cup cabbage, finely diced
2 teaspoons sesame oil
4 tablespoons low sodium soy sauce
3 tablespoons sriracha sauce, more/less to taste 
salt & pepper, to taste
4 eggs

  • In a wok or large pan, heat the vegetable oil over med/high heat until hot.
  • Add the onions and garlic, saute for 4 minutes then add the cabbage and carrots. Cook until crisp-tender.
  • Add the the soy and sriracha and saute for 2 minutes then add the rice.
  • Mix well and continue to cook until all the flavors have combined, approx 15 minutes.
  • Add the sesame oil, mix and remove from heat.
  • Fry the eggs to your liking.¬†
  • Serve the rice topped off with the fried eggs and ENJOY!
This could be served as a side dish also. Simply scramble the eggs into the rice or leave them out.