1 ½ cups Onion, chopped
½ cups Green Onion, chopped
3 cups Multi-Colored Cole Slaw, shredded
1 cup Peas
2 tablespoons Peanut Oil
2 tablespoons Olive Oil
½ tablespoon Ginger Paste (try 1 drop of Ginger Essential Oil in place of paste)
½ teaspoon Fish Sauce
2 teaspoons Sriracha
In large skillet melt butter over medium heat
Add white rice and garlic let cook until rice starts to turn white (about 1 minute)
Pour 4 cups of chicken broth into pan stir and bring to a boil. Once rice is boiling turn down to low, cover and let simmer for about 10 minutes or until all liquid is absorbed.
Stir in parsley then remove rice from skillet and place into large bowl, set aside
In skillet over medium heat add peanut, olive oils, onion, green onion and cabbage; sauté for about 3 minutes or until vegetables start to turn translucent.
Meanwhile in smaller skillet add 1 tablespoon butter and scramble eggs
Add scrambled eggs, peas, ginger, fish oil and sriracha to cabbage mixture and cook for another minute