Skillet Rice and Red Cabbage Egg-Wrap

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

Skillet rice is always savory and delicious. When sautéed with other vegetable goodies it borrows aromas from them. So, onion, broccoli, olives, and basil, they all have their say in this. The texture is a combination of slightly crispy red cabbage and creamy rice. And the egg wrap only enhances the whole thing. Believe us.

Ingredients Needed for Skillet Rice and Red Cabbage Egg-Wrap

1 tablespoon vegetable oil
½ small onion, chopped
2 ounces of broccoli florets
1 green chili, sliced
salt
pepper
1 cup red cabbage, chopped
1 ounce black olives, pitted and sliced
3 fresh basil leaves, chopped
½ cup cooked rice
3 eggs, whisked

How to Cook Skillet Rice and Red Cabbage Egg-Wrap

  1. Heat the oil in a skillet over low heat. Add the onion and stir for a few seconds. Add the broccoli and do the same. Add the chili, season with salt and pepper and stir them in.
  2. Add the red cabbage, stir for a few seconds, then add the olives, basil, and stir them in, too. Add the cooked rice. Cook and stir for up to 1 minute. Transfer the cooked mixture to 2 serving bowls.
  3. Heat the same skillet over low heat and add one whisked egg. Rotate the skillet so that the batter spreads evenly.
  4. Cook on both sides until golden and spotty brown, or for approximately 1 minute. Set the crepe aside. Do the same for the other whisked egg.
  5. Place a flat plate upside down over one of the rice mixture bowls, then turn over. Remove the bowl and you’re left with a rice mixture lump on the plate. Cover this with one egg crepe. Do the same for the other rice mixture bowl.

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