As I mentioned recently on Instagram, one of Charlie’s intentions for this year is to give up meat. Which means, I’ve been poring over the Feed Me Phoebe archives for inspiration and pulling recipes like this Cabbage Fried Rice out of the attic.
The reason for his decision was a little documentary called Game Changers. There’s a particular scene in the middle of the film that involves data on the capacity for more erections on a plant-based diet that may be the most effective piece of vegan propaganda I’ve ever seen.
Needless to say, I’m thrilled about this change, as much for the virility potential as for the impact it will have on furthering our low waste ethos. To that effect, vegetable fried rice is a wonderful two-for-one as it’s a fantastic way to use up leftover grains, especially any rice languishing from past takeout orders.
The star of this vegetarian fried rice is Napa or Savoy cabbage. These varieties are less dense with curly, textured leaves that are perfect for stir-frying. You’ll find that the cabbage melts down in this recipe but also becomes gorgeously charred if you use a heavy-bottomed pan or wok that can radiate the appropriate about of heat.
My version, as always, is gluten-free and it can also be adapted to be low FODMAP by reducing the cabbage quantity slightly and omitting the alliums. Being vegetarian AND low FODMAP is always a challenge, so this would be a perfect dish to add to your arsenal that has a good ratio of veggies to rice and isn’t too carb-heavy.
I originally developed this dish for Food & Wine Magazine as a year-round vegetarian fried rice, since cabbage is always in season, even in the depths of winter. It’s always amazing to read over old recipes and see how I’ve evolved as a cook. The cabbage fried rice has now been tweaked with a few of my healthy hedonist must-haves like tamari and refined coconut oil, which is my preferred fat for high heat cooking.
If you’re looking for something to make to celebrate Chinese New Year, or simply a quick plant-based weeknight meal, this cabbage fried rice is your ticket!
With health and hedonism,
Cabbage Fried Rice (gluten-free, low FODMAP optional)
This dish is a perfect year-round vegetarian fried rice recipe since cabbage is plentiful even in the dark of winter. The ratio of vegetables to rice makes it a fantastic healthy spin on classic Chinese takeout and it's gluten-free to boot!
- 2 tablespoons refined coconut oil
- 1 small shallot (thinly sliced)
- 1 medium carrot (finely diced (about 1 cup))
- 4 cups shredded Napa or Savoy cabbage
- 2 tablespoons minced peeled fresh ginger
- 4 cups cooked long-grain white rice (see Note)
- 4 large eggs (beaten)
- 2 tablespoons gluten-free tamari
- 2 tablespoons lime juice (from 1 lime)
- 2 scallions (thinly sliced)
- In a nonstick wok or large skillet, heat the oil. Add the shallot, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the ginger 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 tamari, lime juice and scallions. Transfer the fried rice to bowls and serve.
- In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate.
- To make this recipe low FODMAP, omit the shallot, reduce the cabbage to 3 cups, and use only the green part of the scallion.