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–+ servings
Cabbage Fried Rice

Healthy Cabbage Fried Rice: Quick & Crunchy Weeknight Delight

This Cabbage Fried Rice is a quick, healthy, and customizable meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 4 cups sliced green cabbage can substitute with bok choy or Napa cabbage
  • 1 medium onion finely chopped; yellow or red are suitable
  • 1 medium carrot grated; bell peppers can be an alternative
For Cooking
  • 2 tablespoons cooking oil use vegetable oil or olive oil
  • 1 tablespoon unsalted butter can substitute with margarine or ghee
For the Base
  • 3 cups cooked jasmine rice day-old rice is best for texture
For Flavoring
  • 3 tablespoons soy sauce Tamari can be used for gluten-free
  • 1 teaspoon sesame oil essential for flavor
  • salt to taste
  • black pepper to taste

Equipment

  • large skillet or wok

Method
 

Step-by-Step Instructions
  1. Heat the cooking oil in a large skillet or wok over medium heat until it shimmers.
  2. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
  3. Incorporate the grated carrot and stir for another 2 minutes.
  4. Add the sliced green cabbage, cooking for about 5 minutes until wilted but still crunchy.
  5. Create space in the skillet and add the unsalted butter, melting it for about 30 seconds.
  6. Stir in the cooked jasmine rice, soy sauce, sesame oil, salt, and pepper; mix thoroughly for 2-3 minutes.
  7. Allow the fried rice to cook for an additional 4-5 minutes, stirring occasionally.
  8. Remove from heat and serve hot, enjoying it on its own or with sides.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Use cold, day-old rice for the best texture. Maintain an even medium heat to prevent burning.

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