Cabbage Fried Rice


  • 2 TBSP coconut oil
  • 1 small onion, diced
  • 1 cup julienned carrots or zucchini or snap peas, etc.
  • 4 cups sliced cabbage or napa cabbage
  • 2 cloves garlic
  • 1 inch ginger, diced small
  • 3 cups wild rice, cooked
  • 4 large beaten eggs
  • 2 TBSP tamari soy sauce
  • Juice of 1 lime
  • 2 scallions thinly sliced


In an iron skillet heat the oil. Add the onion, ginger, vegetable of choice and cabbage, stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.

Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.


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