Description
Stir fry roasted cabbage with carrots and day old brown rice for a healthy and tasty vegetable fried rice meal.
Ingredients
Scale
- 1 cup uncooked U.S.-grown basmati rice or other long grain rice (or 3 cups cooked)
- 4 cups shredded cabbage
- 4 cups shredded carrots or broccoli slaw
- 1/4 cup canola oil, divided
- 1/2 teaspoon black pepper
- 6 scallions, chopped, divided
- 2 garlic cloves, minced
- 2 eggs, beaten
- 2 tablespoons lower sodium soy sauce
- Sesame seeds
Instructions
- Cook rice according to package. Set aside or store in refrigerator overnight (day old cooked rice works best in this recipe.)
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, mix cabbage, carrots (or broccoli slaw), 3 tablespoons oil and black pepper. Spread out on two baking trays. Roast in oven for about 15 -17 minutes until veggies are limp and start to brown (stir about every 5 minutes.) Remove from oven and set aside.
- Heat a wok or a large skillet over medium high heat with remaining 1 tablespoon canola oil.
- Add 4 chopped scallions and garlic, stirring constantly for 30 seconds.
- Mix in rice and cook for 2 minutes, stirring often.
- Mix in roasted cabbage mixture and cook for 1 minute. Push veggie rice mixture to one side of wok.
- Add eggs and cook until scrambled, stirring for about 2 minutes.
- Mix all ingredients in wok together for another minute until everything is incorporated. Add soy sauce and mix for another minute. Remove from heat.
- Before serving, sprinkle with sesame seeds and remaining chopped scallions.