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Cabbage Fried Rice

 
Cabbage Fried Rice
103

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

Yield

2

servings

Prep

10

min

Cook

12

min

Ready

25

min

Trans-fat Free, High Fiber
 

Ingredients

1 large eggs
optional
1 tablespoon peanut oil
1 scallions, spring or green onions
sliced, plus extra for serving
2 cloves garlic
or as needed, minced
½ inch ginger
finely chopped or minced
*
3 mushrooms, button
or cremini, sliced
½ cup broccoli florets
cut into bite size
1 small carrots
cut into small cubes
½ cabbage
shredded or thinly sliced
½ cup red cabbage
shredded or thinly sliced
½ cup peas, frozen
*
½ cup corn
fresh or frozen
1 cup rice
cooked from leftover
Sauce:
1 teaspoon sesame oil
1 ½ tablespoons soy sauce, tamari
or to taste
½ tablespoon black bean sauce
black bean garlic sauce, available in Chinese or Asian grocery stores
*
1 teaspoon chili garlic sauce
or to taste
*
1 teaspoon rice vinegar
or to taste
To serve:
sesame seeds
toasted
*
4 tablespoons cilantro
freshly chopped

Directions

In a small skillet, add a bit oil and heat over medium heat.

Whisk the egg until well beaten, pour into the pan, and cook for about 4 minutes until the egg is set. Transfer to a cutting board, roll the egg cake into a log, then thinly slice. Set aside. (The egg is optional)

Meanwhile heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for 1 minute until very aromatic.

Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.

Add broccoli, carrots, green and red cabbages, and cook for about 3 minutes or until tender.

Add the peas, corn and rice and cook for another 2 to 3 minutes, or until heated through.

Meanwhile in a small bowl, mix together the sauce ingredients until well blended.

Pour the sauce over, stirring frequently, and cook for about 2 minutes until well combined and well heated.

Divide among the serving plates, top with fried egg strips if desire, fresh cilantro and more scallions.

Sprinkle with some sesame seeds and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 501g (17.7 oz)
Amount per Serving
Calories 58919% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 934mg 39%
Total Carbohydrate 35g 35%
Dietary Fiber 10g 40%
Sugars g
Protein 34g
Vitamin A 109% Vitamin C 197%
Calcium 18% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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