Rice

• 3 cups water
• 1½ cup Jasmine or long grain white rice
• ½ teaspoon salt

Egg Pancake

• 2 eggs
• ½ teaspoon water
• 2 teaspoons vegetable oil

Vegetables for Fried Rice

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 2 zucchini, chopped
• 2 cups cabbage, chopped
• 2 carrots, grated
• 1½ cup frozen peas
• 2 green onions, thinly sliced
• ¼ cup soy sauce

Instructions

1. Cook the rice: In a saucepan, bring the water to a boil over high heat. Add the rice and salt, return to a boil and cover. Reduce heat to low and cook rice, covered, until all the liquid has been absorbed, about 20 minutes. Do not stir the rice while it is cooking. Let the rice sit for at least 5 minutes.
2. Make the egg pancake: In a bowl, whisk together the eggs and water. Heat a large skillet over medium high heat and add 2 teaspoons vegetable oil. Pour the eggs into the pan. Cook over medium-high heat for about 2 minutes. Cover the pan and continue to cook 1 minute more, until the egg pancake is set. Turn the pancake out onto a cutting board and cut into strips about ½ inch wide and 1 inch long.
3. Finish the fried rice: Heat a large skillet over medium high heat and add 2 tablespoons vegetable oil. Add the garlic and ginger and cook about one minute until fragrant but not brown. Add the zucchini and cabbage, cover, and cook for about 3 minutes. Add the carrots, peas, and green onion and cook for about one minute more. Add the soy sauce, turn off the heat, and stir in the rice. Place the strips of egg on top of the rice and stir gently to combine. Serve immediately.