Ingredients:

20 oz (600 g) green cabbage (preferably spring cabbage)

2 oz (70 g) carrot

3 eggs

1 oz (20 g) scallion

1 clove garlic

2.5 tbsp vegetable oil

2 tbsp soy sauce

2 tbsp Teriyaki sauce

1 tsp sesame seed

Ground black pepper, to taste

Salt, to taste

You Will Need:

Pan

Carving board

Instructions:

Prepare the Ingredients: On a cutting board, thinly slice the cabbage and julienne the carrot.

Chop the scallion and mince the garlic. Beat the eggs in a bowl and set aside.

Cook the Vegetables: Heat 1.5 tablespoons of vegetable oil in a pan over medium heat.

Add the garlic and sauté for about 30 seconds until fragrant. Add the sliced cabbage and julienned carrot to the pan. Stir-fry for about 5 minutes or until the vegetables are slightly softened.

Season with a pinch of salt and black pepper.

Add the Sauces: Pour the soy sauce and Teriyaki sauce over the vegetables. Stir well to combine and cook for another 2 minutes.

Cook the Eggs: Push the vegetables to one side of the pan. Add the remaining 1 tablespoon of vegetable oil to the empty side of the pan.

Pour the beaten eggs into the pan and let them set for a few seconds. Then, gently scramble the eggs until they are fully cooked.

Combine: Mix the scrambled eggs with the vegetables in the pan. Add the chopped scallion and toss everything together.

Garnish and Serve: Sprinkle sesame seeds over the top of the cabbage and egg fry. Serve hot as a main dish or as a side with rice or noodles.