Rice with beans, peas and eggs

Unusual for a Russian, but tasty and interesting rice dish with legumes, fried eggs and cabbage.

Ingredients

• White cabbage (shredded) - 2 cups
• Frozen garden beans (thawed) - 0.75 cups
• Frozen peas (thawed) - 0.5 cups
• Brown rice (boiled, cooled) - 2 cups
• Ginger (chopped) - 1 tsp
• Eggs - 2 pcs.
• Soy sauce - 1 tsp + 2 tbsp. l.
• Sesame oil - 1 tsp
• Vegetable oil - 1 tbsp. l.
• Garlic (chopped) - 1 clove
• Green onions (chopped) - 0.25 cups
• Hot red pepper, dried - 0.25 tbsp. l. (optional)

Directions

1. In a large bowl, lightly beat the eggs with 1 teaspoon of soy sauce and set aside.
2. In a wok or other large skillet, heat sesame oil over medium heat, pour eggs, cook until eggs set.
3. Transfer the eggs to a plank, let cool, then roll up and cut into strips. Set aside.
4. Heat vegetable oil in the same skillet over medium-high heat, add garlic and ginger, cook, stirring occasionally, for about 30 seconds.
5. Put the cabbage in the pan, cook for a couple of minutes.
6. Then add the beans and peas and cook for another 2 minutes.
7. Pour rice and 2 tbsp. l. soy sauce, cook for 2-4 minutes.
8. Place the fried eggs and green onions in a skillet and cook for about 1 minute.
9. Sprinkle red pepper over the dish and serve.