Vegetable Fried Rice with Egg and Potato

1.Heat the vegetable oil in a large skillet or wok over medium heat.

2.Add the diced potato and cook for about 5-7 minutes, or until they start to soften.

3.Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

4.Add the diced carrot and shredded cabbage to the skillet, cooking for another 3-4 minutes until the vegetables are tender.

5.Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.

6.Add the cooked rice to the skillet, breaking up any clumps. Stir everything together until well combined.

7.Pour the soy sauce over the rice mixture, stirring to evenly coat. Season with salt and pepper to taste.

8.Cook for an additional 2-3 minutes, allowing the rice to heat through and absorb the flavors.

9.Remove from heat and garnish with chopped green onions before serving.