Overhead view of 4 bowls of Red Cabbage & Ginger Fried Rice

Red Cabbage and Ginger Fried Rice

Looking to change up your usual fried rice? Look no further than our Red Cabbage and Ginger Fried Rice! This recipe brings together a range of flavors to deliver one delicious (and healthy) meal that is perfect for utilizing leftover rice.

This dish is part of the "Meatless Mains in Minutes" recipe series, a collection of hearty vegetarian concepts that take no more than 30 minutes of total cook time.

  • Servings
    4
  • Serving Size
    1½ cups rice, 4 teaspoons sauce
  • Prep Time
    20 min
  • Cook Time
    5 min
  • Total Time
    25 min

Ingredients

Sauce

  • 1 tablespoon sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon cider vinegar
  • 2 teaspoons hot pepper sauce or to taste, such as crystal hot sauce

Base

  • 3 tablespoons butter, divided use
  • 4 eggs, beaten
  • 1 cup chopped onions
  • 1 cup chopped red bell pepper
  • 2 garlic cloves, minced (or 1 tsp. bottled minced garlic)
  • 1 tablespoon grated ginger
  • 3 cups cooked white rice
  • ½ cup chopped green onions (green and white parts total)
  • 2 cups baby spinach
  • 1 cup shredded red cabbage
  • 2 tablespoons toasted sesame seeds, optional*

Directions

  • Combine the soy sauce, vinegar, sugar, and hot sauce in a small bowl, stir until well blended and set aside.
  • Heat a large skillet coated with cooking spray over medium heat. Add the eggs, cook 1-2 minutes or until just set, place on a separate plate and roughly chop.
  • Increase heat to medium high. Add 1 tablespoon butter, onions and bell pepper. Cook 3 minutes or until onions are soft, stirring frequently. Stir in the garlic and ginger until blended. 
  • Add remaining 2 tablespoons butter, rice, green onion, spinach, cabbage, and reserved chopped egg. Cook 1-2 minutes or until heated through and spinach is slightly wilted, stirring constantly using 2 utensils as you would a stir-fry.
  • Remove from heat, Stir the soy sauce mixture and drizzle evenly over all. Sprinkle with sesame seeds, if desired. Serve immediately for peak flavors and texture.

    Makes 6 cups rice mixture plus ⅓ cup sauce total. 

Recipe Notes

To toast sesame seeds in a skillet, place skillet over medium high heat. When hot, add the sesame seeds and cook 1 minute or until golden, stirring constantly, then set aside on a separate plate to stop cooking process.

Nutrition Facts

  • Serving 1½ cups
  • Calories 370
  • Total Fat 14g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 210mg
  • Sodium 1150mg
  • Carbohydrates 48g
  • Dietary Fiber 3g
  • Sugar 8g
  • Protein 12g