Local Winter Stir Fry Rice

This was a great improvised dish from local winter vegetables (just cabbage right now).
I had about 2 cups (raw) of cooked brown rice made ahead and in the fridge. (Better than "fresh" rice because it's drier.)

Ingredients:
canola oil
1/2 small head red cabbage, sliced (about 3-4 cups)
1/2 small haed green cabbage, sliced (same or a little more)
2T grated ginger [not local] (grated fine to a mush)
powdered garlic, powdered onion, red pepper flakes, salt, black pepper
1 1/2 T rice vinegar
1/2 T teriyaki sauce
3 cups cooked rice

I put 3-4 T oil in my 14" pan and heated it hot. Added about 1/4 t red pepper flakes, 3/4 t powdered garlic, 1/2 t powdered onion. Some salt. Heat for 30 sec. Add ginger paste. Heat 30 sec. Add cabbage. Stir fry until cabbage becomes soft but not entirely wilted--around 2-3 minutes. (Heat is on full high all this time.) After cabbage is cooked, add rice vinegar, stir in, teriyaki suce, stir in.

Push cabbage out to side of pan in a ring to creat a "well." Add more oil--about 2 T. Let heat to hot. Add rice 1 cup cooked rice. Let heat in the center, then stir through. Repeat the process without adding more oil (unless it seems dry) for the next 2 cups of rice. Add salt and black pepper to taste and serve.