Egg and cabbage fried rice

 The kids liked this 

Ingredients

2 cups cabbage (shredded)
2 large eggs
2 cups cooked white rice (ideally cold and leftover)
1 small onion (chopped)
2 cloves garlic (minced)
2 tablespoons cooking oil (divided)
1.5 tablespoons soy sauce
1 teaspoon sesame oil
Salt and black pepper (to taste)
2 green onions (chopped, for garnish)

Instructions

Whisk the eggs in a small bowl with a pinch of salt and pepper.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the eggs, scramble until just set, then remove them and set aside on a plate.
Add the remaining oil to the same pan. Add the chopped onion and cook for 3 minutes until soft.
Stir in the minced garlic and shredded cabbage. Cook and stir for about 4 to 5 minutes until the cabbage is tender and slightly browned.
Turn the heat to high. Add the cold rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes until heated through.
Drizzle the soy sauce and sesame oil evenly over the rice. Toss well to combine and let it crisp slightly for another minute.
Return the cooked eggs to the pan, breaking them into smaller pieces. Mix everything together.
Garnish with chopped green onions and serve warm