I wasn't planning on posting this idea as I thought it was too close to my other quick fried rice ideas. Both of which I recorded videos for...
I made last night rice similar to the kale one but instead of kale I used 3 leaves from a head of cabbage.
The idea is to use whatever leafy green you have and chop it up small to bulk up and add more nutrients to an otherwise simply side dish, brown rice.
To my surprise, the version I made last night induced unsolicited comments from both husband AND child. As soon as Little Guy took a bite he literally said, "This rice is DELICIOUS!" It made me smile. 🙂 Even the husband agreed. This rarely happens so I'm going wallow in this for a bit. 🙂
Here's what I did. Note: I didn't measure anything so it's all estimates.
Ingredients
- 2 teaspoon olive oil
- 1 leek chopped small
- 1 large carrot chopped small
- 3 ourside leaves of a head of cabbage chopped small
- 2 cups of cooked brown rice (I used the 90 second microwave kind)
- About ½ inch of ginger root grated
- About 2 tablespoon soy sauce
Instructions
Heat the oil in a non-stick skillet over medium-high heat and saute the leek and carrot. I cooked until browning. Add the chopped cabbage and a pinch of salt. Stir.
After about 1-2 minute add the cooked rice and grated ginger. Stir to combine everything well. Add the soy sauce based on taste. Remove from heat and serve.
It's really super simple!
Note: The picture is from a plate I made the husband for todays lunch out of the leftovers. I served this rice along side some roasted broccoli and Mojito Tilapia.
📖 Recipe
Leek, Carrot, & Cabbage Fried Rice
Ingredients
- 2 teaspoon olive oil
- 1 leek chopped small
- 1 large carrot chopped small
- 3 ourside leaves of a head of cabbage chopped small
- 2 cups of cooked brown rice I used the 90 second microwave kind
- About ½ inch of ginger root grated
- About 2 tablespoon soy sauce
Instructions
- Heat the oil in a non-stick skillet over medium-high heat and saute the leek and carrot. I cooked until browning. Add the chopped cabbage and a pinch of salt. Stir.2 teaspoon olive oil, 1 leek chopped small, 3 ourside leaves of a head of cabbage chopped small, 1 large carrot chopped small
- After about 1-2 minute add the cooked rice and grated ginger. Stir to combine everything well. Add the soy sauce based on taste. Remove from heat and serve.2 cups of cooked brown rice, About ½ inch of ginger root grated, About 2 tablespoon soy sauce
Lakeshia
This looks scrumptious! I'm going to make this with my Sunday dinner.
Jennie
YUM! We always make fried rice an entree here. We love it! I add egg, a few slices of bacon chopped small (this goes down first and a bit of the drippings cook the veggies), you could add cooked eggs, chicken, pork, I love dinosaur kale in it too! Take advantage of playing with some asian dressings 😉 soy ginger is a fav with a splash of soy sauce... don't weigh the day after and drink lots of water. Soy is notorious for water retention
Barbara
I love chinese fried rice so this sounds like a great sub for that.
thank you
MMalloy
We got leeks in our farm share last week and I am so sick of brocolli leek soup! Thanks for a new idea!!!!
FoodontheTable
The ginger and the soy sauce are probably keys to making this taste delicious.
Michelle @ Turning Over a New Leaf
Yum! That reminds me of fried rice a friend used to make in college. Hers was whatever was leftover after she made egg rolls. So inevitably there was carrots and alfalfa sprouts in her rice and it always tasted FANTASTIC.
Simply Life
Oh that rice looks delicious!
Loren
Fresh ginger in the fried rice - so simple, yet so genius!
Jen @ One Moms World
I am so trying this! It does look delicious and I am going to put it to test with hubby and girls.
Crystal
This looks so good, what a great way to use up some veggies. I might make this sometime this week and add a protein like tofu or chicken to make a meal. Thanks for the inspiration!
Leanne
Awesome idea! Can't wait to give it a try. I love, love, love soya sauce so any recipe with that sounds good to me.