As I mentioned recently on Instagram, one of Charlie’s intentions for this year is to give up meat. Which means, I’ve been poring over the Feed Me Phoebe archives for inspiration and pulling recipes like this Cabbage Fried Rice out of the attic.
The reason for his decision was a little documentary called Game Changers. There’s a particular scene in the middle of the film that involves data on the capacity for more erections on a plant-based diet that may be the most effective piece of vegan propaganda I’ve ever seen.
Needless to say, I’m thrilled about this change, as much for the virility potential as for the impact it will have on furthering our low waste ethos. To that effect, vegetable fried rice is a wonderful two-for-one as it’s a fantastic way to use up leftover grains, especially any rice languishing from past takeout orders.
The star of this vegetarian fried rice is Napa or Savoy cabbage. These varieties are less dense with curly, textured leaves that are perfect for stir-frying. You’ll find that the cabbage melts down in this recipe but also becomes gorgeously charred if you use a heavy-bottomed pan or wok that can radiate the appropriate amount of heat.
My version, as always, is gluten-free and it can also be adapted to be low FODMAP by reducing the cabbage quantity slightly and omitting the alliums. Being vegetarian AND low FODMAP is always a challenge, so this would be a perfect dish to add to your arsenal that has a good ratio of veggies to rice and isn’t too carb-heavy.
I originally developed this dish for Food & Wine Magazine as a year-round vegetarian fried rice, since cabbage is always in season, even in the depths of winter. It’s always amazing to read over old recipes and see how I’ve evolved as a cook. The cabbage fried rice has now been tweaked with a few of my healthy hedonist must-haves like tamari and refined coconut oil, which is my preferred fat for high heat cooking.
If you’re looking for a quick plant-based weeknight meal, this cabbage fried rice is your ticket!
With health and hedonism,
Cabbage Fried Rice (gluten-free, low FODMAP optional)
- 2 tablespoons refined coconut oil
- 1 small shallot thinly sliced
- 1 medium carrot finely diced (about 1 cup)
- 4 cups shredded Napa or Savoy cabbage
- 2 tablespoons minced peeled fresh ginger
- 4 cups cooked long-grain white rice see Note
- 4 large eggs beaten
- 2 tablespoons gluten-free tamari
- 2 tablespoons lime juice from 1 lime
- 2 scallions thinly sliced
- In a nonstick wok or large skillet, heat the oil. Add the shallot, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
- Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the tamari, lime juice and scallions. Transfer the fried rice to bowls and serve.
- In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.
- To make this recipe low FODMAP, omit the shallot, reduce the cabbage to 3 cups, and use only the green part of the scallion.
Great recipe! I love the part of fried rice where you make a “well” for the egg. Still playing with food after all these years…
Lzabel Goulart says
very helpful. I love the fried rice, but do not put the cabbage before. I will try it next week.
Suzy Glasby says
This is the most delicious fried rice recipe really enjoyed the ginger and lemon (didn’t have any limes) will be cooking this regularly- thank you very much
This was delicious–period–and the most flavor-infused delight that I have experienced since cooking low fodmap! Thank you so much for sharing this!
Phoebe Lapine says
so glad you enjoyed!
Thank you for sharing, great recipe. I like rice and this quick meal is good for family weekends.