Cabbage Fried Rice
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 servingsPrep
10 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
optional |
|
| 15 | ml |
peanut oil
|
|
| 1 | each |
scallions, spring or green onions
sliced, plus extra for serving |
|
| 2 | cloves |
garlic
or as needed, minced |
|
| 0.5 | inch |
ginger
finely chopped or minced |
*
|
| 3 | each |
mushrooms, button
or cremini, sliced |
|
| 118 | ml |
broccoli florets
cut into bite size |
|
| 1 | small |
carrots
cut into small cubes |
|
| 0.5 | each |
cabbage
shredded or thinly sliced |
|
| 118 | ml |
red cabbage
shredded or thinly sliced |
|
| 118 | ml |
peas, frozen
|
*
|
| 118 | ml |
corn
fresh or frozen |
|
| 237 | ml |
rice
cooked from leftover |
|
| Sauce: | |||
| 5 | ml |
sesame oil
|
|
| 23 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
black bean sauce
black bean garlic sauce, available in Chinese or Asian grocery stores |
* |
| 5 | ml |
chili garlic sauce
or to taste |
* |
| 5 | ml |
rice vinegar
or to taste |
|
| To serve: | |||
| 1 | x |
sesame seeds
toasted |
*
|
| 6E+1 | ml |
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.
