I can easily cave into my cravings when there’s Chinese fried rice around. When it’s made well, there are so many textures and flavors going on and I just can’t help myself! But, I know it is anything but healthy. It’s loaded with sodium, and besides a sprinkling of vegetables and a little egg, it’s basically devoid of any nutritional value. But it can taste SO GOOD!
Well, that recipe makes quite a lot, which is completely fine with me! Unless I’m serving it for a dinner party (which it is totally fancy enough for!), there are leftovers. I add a few additional ingredients to turn those leftovers into a satisfying, not to mention scrumptious, lunch of Chinese Fried Cabbage the next day.
This truly satisfies my cravings for fried rice. And healthy? Heck yes! It’s loaded with veggies, eggs of course get an A+ in nutrition (check this out to see why), and the ginger adds a ton of flavor.
See for yourself how good this dish is and let me know what you think in the comments!
Chinese Fried Cabbage How-To Photos:
Grated fresh ginger. I love how fine it gets when using a Microplane® shredder. It disperses really well this way and adds so much flavor!
Add the leftover Sesame Sauteed Cabbage, ginger, soy sauce and crushed red pepper (if using) to a large nonstick skillet. Cook several minutes.
Push all the cabbage mixture to the edges of the skillet to make space in the middle.
Add the oil and then the eggs to the center of the skillet. Cook and stir eggs until they are nearly cooked.
Mix it all together in the skillet and it’s ready to enjoy!
- 3 cups Sesame Sautéed Cabbage (about half the recipe)
- 2 tablespoons lite soy sauce
- 1 tablespoon grated or finely chopped fresh ginger
- 1/8 to ¼ teaspoon crushed red pepper (optional)
- 1 teaspoon toasted sesame oil or refined coconut oil
- 3 eggs, beaten
- White and/or black sesame seeds (optional)
- In a large nonstick skillet combine Sesame Sautéed Cabbage, soy sauce, ginger and, if desired, crushed red pepper. Cook over medium heat for 3 to 4 minutes or until heated through, stirring occasionally. Push cabbage mixture to the edges of the pan to create a “hole” in the center of the skillet.
- Add oil to the center space. Reduce heat to medium-low. Add eggs to center space. Cook and stir the egg portion until eggs start to set. Continue to cook until eggs are nearly set but still somewhat wet. Stir the cabbage mixture into the eggs until well combined. Cook about 1 minute more or until eggs are completely set. Immediately remove from the heat. Divide between two serving plates. If desired, sprinkle with sesame seeds.
- Use a Microplane® fine shredder to easily grate the ginger.
- 3 1/2 cups (2 main dish servings)
- 305 cals, 14 g pro, 19 g carb, 20 g fat, 279 mg cholesterol, 9 g sat fat, 6 g fiber, 989 mg sodium