Go Back
+ servings
Vegetable Fried Rice in a Bowl
Print

Cabbage Fried Rice (gluten-free, low FODMAP optional)

This dish is a perfect year-round vegetarian fried rice recipe since cabbage is plentiful even in the dark of winter. The ratio of vegetables to rice makes it a fantastic healthy spin on classic Chinese takeout and it's gluten-free to boot!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.