INGREDIENTS
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1 cup (125 grams) microwaveable rice, or 1 cup cold, leftover rice (certified gluten-free if necessary)
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2 tablespoons frozen peas
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2 tablespoons chopped red pepper
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1/2 green onion stalk, chopped
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Small pinch of shredded purple cabbage
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1 large egg
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1 tablespoon low-sodium soy sauce (certified gluten-free if necessary)
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1/2 teaspoon sesame oil
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1/2 teaspoon onion powder
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1/4 teaspoon five-spice powder (optional)
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Small pinch of mung bean sprouts (optional)