- 3 cups water
- 3 cups instant rice
- 1 pinch red pepper flakes, or to taste (optional)
- 3 tablespoons vegetable oil
- 1 egg
- 1 bunch green onions, sliced
- 1 clove garlic, minced
- 2 cups shredded cabbage
- 1 cup chopped pineapple tidbits
- 1 cup chopped cilantro
- 1 cup bean sprouts
- 1 teaspoon soy sauce, or to taste
Bring water to a boil in a saucepan; add rice and red pepper flakes. Cover saucepan with a lid and remove from heat; let stand until water is absorbed, about 5 minutes. Fluff rice with a fork and cool, about 30 minutes.
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Heat oil in a wok or large skillet over medium-high heat; cook and stir rice until coated in oil, 15 to 20 seconds. Add egg to wok; cook and stir until scrambled and cooked through, 1 to 2 minutes.
Stir green onions and garlic into rice mixture and cook until fragrant, about 30 seconds. Add cabbage, pineapple, cilantro, and bean sprouts to rice mixture; cook and stir until cabbage starts to wilt, about 5 minutes. Stir soy sauce into rice mixture and cook for 30 seconds more.