Recipe excerpt from:
101 Amazing Uses for Cinnamon
by Nancy Chen

Ingredients

• 2-3 tbsp avocado oil (for cooking)
• 3 cloves garlic, sliced
• 3 slices ginger
• 3 scallions, chopped
• 4 cups cabbage or Napa cabbage, chopped
• 16 oz sticky rice cakes (I like the refrigerated vacuum-packed ones that you don’t have to pre-soak)
• 4 eggs

For Sauce:

• 2 tbsp coconut aminos or gluten-free soy sauce (you can add more to taste)
• 1 tbsp gluten-free oyster sauce
• 1 tsp black rice vinegar
• 2-3 tbsp Chinese Chili Oil (you can add more or less to taste)

Directions:

1. Mix ingredients for sauce in a small bowl.
2. Heat large pan on high heat and add the avocado oil. Next, add the garlic, ginger, and scallions and cook until the garlic is browned.
3. Add the rice cakes and half the sauce. Stir fry the rice cakes together for about 3 minutes.
4. Add the cabbage and cook until the cabbage is wilted. (Note: if you have a smaller pan, you can cook the cabbage separately and then add it all together at the end.)
5. In another bowl, beat together the 4 eggs and pour on top of the cabbage.
6. Add the rest of the sauce and cook until the eggs are cooked through.
7. Enjoy!