Is fried rice good for you?

Restaurant fried rice tends to be a high-calorie dish laden with oil and lacking in protein, not exactly good for you, but everything in moderation. When making homemade fried rice, you can control the amount of oil and what else goes into the dish, making it a healthier alternative than ordering from a restaurant. This version of fried rice is fairly low in oil and contains nutritious ingredients like cabbage, green peas and onions. I would suggest pairing it with a source of protein for a more balanced meal. If you'd like to use a whole grain in this recipe, you can use brown rice instead of white rice.

Is fried rice with cabbage gluten-free?

The recipe is not gluten-free as written. Please use gluten-free tamari or coconut aminos instead of sauce for a gluten-free recipe.

Can you freeze cabbage rice?

You can freeze cooled cabbage fried rice in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.

How long does cabbage rice keep?

Leftover fried rice will keep in the fridge for 4-5 days in a sealed container. Reheat leftovers in a pan or in the microwave until heated through.

Why should I use leftover rice?

Freshly cooked rice is too soft, moist and fluffy for fried rice. Leftover cooked and cooled rice dries out and firms up, so the grains keep their texture when fried so while you can use freshly cooked rice, just know the final dish will have a mushier texture than typical fried rice. You can use day-old rice or rice that's been cooked 3-4 hours before hand and chilled on a pan in the fridge. Sometimes, I'll also dry it out in the oven on a baking sheet at a low temperature until dry and slightly crisp.

Easy Vegan Cabbage Fried Rice Recipe

Description

This cabbage rice is the perfect recipe to use up leftover rice. Serve as an easy side dish, pair with with any protein or serve with a curry or stir fry for a hearty weeknight meal.

Ingredients

2 tbsp oil, divided
1 medium onion, finely chopped (190 g/1 ½ cups)
4 cups shredded cabbage or coleslaw mix (280 g)
6 green onion, thinly sliced, green and white parts separated (30 g)
3 cloves garlic, minced or grated (20 g)
4 cups cooked and cooled white rice, like Jasmine or Basmati (about 600 g)
1 cup frozen green peas (170 g)
3 tbsp soy sauce or tamari (45 mL)
2 tsp sesame oil (10 g)
2 tsp rice vinegar (10 mL)
Salt and black pepper

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Instructions

Cook Veggies: In a large skillet, heat 1 tbsp of the oil over medium high heat. When the pan is hot, add the onions, cabbage and white parts of green onions. Season with salt and pepper. Cook for 5-7 min, stirring occasionally, until golden and tender. Add the garlic. Cook for another 1 min, stirring, until fragrant.
Fry Rice: Add remaining 1 tbsp oil to the pan. Then add cooked rice, green peas, soy sauce, sesame oil and rice vinegar. Spread the rice in an even layer and cook for 1-2 minutes without disturbing. Stir, scraping any bits off the bottom and spread evenly again. Cook another 3-4 min, stirring occasionally, until rice begins to brown and slightly crisp up.
Serve: Stir in the remaining green onions. Season with salt and pepper to taste.

Notes

Use day old rice or rice cooked at least 3-4 hours beforehand and chilled in the fridge on a baking pan. Freshly cooked rice is too moist and will result in mushy fried rice.

Nutrition

Serving Size: 1
Calories: 268
Sugar: 5 g
Sodium: 253 mg
Fat: 7 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 6 g

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Description

Ingredients

Instructions

Notes

Nutrition