¼ cup (60 mL) apple juice
2 Tbsp (30 mL) soy sauce
1 tsp (5 mL) each garlic and ginger, minced
½ lb(s) (250 g) beef sirloin, very thinly sliced
1 Tbsp (15 mL) oil
4 cup (1 L) Savoy cabbage, shredded
2 cup (500 mL) UNCLE BEN’S® Jasmine Rice (prepared without butter and salt)
¼ cup (60 mL) green onion, thinly sliced
1. Whisk the apple juice with the soy sauce, garlic and ginger; toss with the beef and let stand for 5 minutes. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the beef; reserve excess marinade. Cook for 3 to 5 minutes or until almost cooked through.
2. Stir in the cabbage, UNCLE BEN’S® Jasmine Rice and reserved marinade. Cook for 5 minutes or until heated through. Spread the mixture into an even layer.
3. Crack the eggs over the rice in the 4 quadrants of the skillet. Cook, covered, for 5 to 7 minutes or until eggs are set but yolks are still runny. Garnish with green onion. Serve immediately.