Garlic Egg Stir-Fried Cabbage (Bento Side)

Steps

How to make it

Prep 7 min · Cook 8 min

1. Slice 180 g cabbage; beat 2 eggs; mince 2 garlic cloves. Mix a pinch of salt with 1/2 tsp soy sauce and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium; stir-fry garlic about 20 seconds until fragrant.
3. Add cabbage over high heat; stir-fry about 2 minutes until leaves soften slightly and edges turn translucent (still a little crisp).
4. Push cabbage to the side; pour eggs into the center. When the bottom sets, gently fold into chunks (about 1 minute).
5. Toss cabbage and egg together; drizzle in the soy sauce and salt mixture.
6. When egg is fully set and cabbage still has some crunch, serve. Let cool before packing bento to reduce moisture.

Tips & storage

Make it easier

• For bento, cook the egg a bit more thoroughly.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate 1–2 days.

Substitutions

Optional add-ins