CABBAGE FRIED RICE

Incredibly easy and fast to make, this Cabbage Fried Rice is bursting with flavor and loaded with tons of veggies; plus, it tastes amazing. The best part is it’s ready in 20 minutes or less!

Mix and match using your favorite veggies for this healthy and nutritious recipe! A must try Whole Food Plant Based “dinner in minutes” recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.

Ingredients

1 small yellow onion, small dice
½ head Napa cabbage, shredded

0px; font: inherit; margin: 0.5em 0px; max-height: 1e+07em; padding: 0px; vertical-align: baseline;">1 – 12 oz. package frozen Asian blend vegetables (edamame, sugar snap peas, baby cob corn, red peppers, and water chestnuts)

½ cup frozen sweet peas

5 garlic cloves, finely minced (1 heaping Tablespoon)

¼ cup Tamari (Gluten Free, we used San J Low Sodium)

½ to 1 teaspoon peeled and minced fresh ginger (see notes *)

2 teaspoons 100% pure maple syrup

4 cups cooked brown rice (we used Della Basmati Light Brown Rice see notes *)

2 green onions, finely sliced

Topping (optional)

Instructions

This recipe comes together fast. It is important to have all your ingredients prepped and ready to go.
Prep all veggies and set aside.
In a small bowl, mix ¼ cup Tamari, 2 teaspoons maple syrup, garlic, and ginger. Set aside.
Place a large nonstick skillet on the stovetop, add the diced onion and sauté over medium-high heat for 3 minutes to soften, then add the shredded cabbage and continue to sauté for 2 minutes until the cabbage starts to slightly soften.
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