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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