Stir fry roasted cabbage with carrots and day old brown rice for a healthy and tasty vegetable fried rice meal.
Author:by Deanna Segrave-Daly, RD
Yield:4 servings. 1x
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
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.