Napa Cabbage Fried Rice
  • Yield: 4 servings
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Napa Cabbage Fried Rice

By 2015-05-13

Key Points

  • Serving size: 1 1/2 cups
  • For the best buy, choose napa cabbage with firm heads and no brown spots.
  • To prepare napa cabbage, rinse well and cut off the tough base.
  • To keep fresh, refrigerate unwashed cabbage up to 1 week.
  • Napa cabbage contains vitamin C, which is good for fighting colds and healing cuts.

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Ingredients

Instructions

  1. In a large frying pan, heat 1 tablespoon oil over medium heat.
  2. Pour eggs into pan and scramble for about 1 minute, or until eggs are cooked. Remove eggs from the pan and set aside.
  3. Heat remaining 1 tablespoon oil in the same pan over medium heat.
  4. Add onion, garlic and carrot. Cook for 5 minutes, stirring often.
  5. Add cabbage, rice, soy sauce and cooked eggs to the pan. Cook for 2 minutes or until the rice is hot, stirring often.  Enjoy!
  6. Refrigerate leftovers.

 

 

Forget the takeout when you can make this dish just as tasty at home.

Using low sodium soy sauce and brown rice are easy, healthy swaps.