Scrambled Eggs, Cabbage & Peas

Scrambled Eggs, Cabbage & Peas

Here's another dish that places Mum's presence front & center in my consciousness. I remember having this with hot rice in Rangoon and more frequently in Darjeeling. It's really simple to make with just a few ingredients and is so delicious! It goes well with rice or tortillas.

Ingredients:
1/2 a head of cabbage, minced
4 eggs, beaten
1/2 stick of butter + 2 Tbsp. vegetable oil
2 large onions, minced
6-8 cloves of garlic, minced
2-3 green chilies, minced
2 tsp. ground black pepper
1/2 tsp. Ajinomoto (optional)
1 Tbsp. fish sauce (optional)
salt to taste

Directions:

1. Heat oil plus half the butter in a skillet over medium heat and stir-fry the onions and garlic, until translucent.
2. Add cabbage, green chilies and black pepper and stir-fry until cabbage is almost cooked.
3. Make a well in the center of the cabbage and melt remaining butter.
4. Pour beaten eggs over butter and allow to set for a minute.
5. Scramble the eggs and incorporate cabbage into the scrambled eggs.
6. Sprinkle Ajinomoto and fish sauce over cabbage, adjust salt to taste and stir well.
7. Add peas and cover for 5 minutes before transferring to serving dish.

Serve with hot rice or tortillas.