Name: Red Cabbage and Ginger Fried Rice
Yield: 4
Ingredients: 3 Tbsp soy sauce; 1 Tbsp cider vinegar; 1 Tbsp sugar; 2 tsp hot pepper sauce or to taste (such as Crystal hot sauce); Cooking spray; 4 eggs (beaten); 3 Tbsp butter (divided); 1 cup chopped onions; 1 cup chopped red bell pepper; 2 tsp garlic cloves (minced (or 1bottled minced garlic)); 1 Tbsp grated ginger; 3 cups Cooked white rice; 1/2 cup chopped green onions (green and white parts total); 2 cups baby spinach; 1 cup shredded red cabbage; 2 Tbsp toasted sesame seeds (optional)

Red Cabbage and Ginger Fried Rice

Looking to change up your usual fried rice? Look no further than our Red Cabbage and Ginger Fried Rice! This recipe brings together a range of flavors to deliver one delicious (and healthy) meal that is perfect for utilizing leftover rice.

Course

Main Dish

Servings

Ingredients

Sauce

3 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp hot pepper sauce or to taste such as Crystal hot sauce

Base

Cooking spray
4 eggs beaten
3 Tbsp butter divided
1 cup chopped onions
1 cup chopped red bell pepper
2 tsp garlic cloves minced (or 1bottled minced garlic)
1 Tbsp grated ginger
3 cups Cooked white rice
1/2 cup chopped green onions green and white parts total
2 cups baby spinach
1 cup shredded red cabbage
2 Tbsp toasted sesame seeds optional

Course

Main Dish

Servings

Ingredients

Sauce

3 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp hot pepper sauce or to taste such as Crystal hot sauce

Base

Cooking spray
4 eggs beaten
3 Tbsp butter divided
1 cup chopped onions
1 cup chopped red bell pepper
2 tsp garlic cloves minced (or 1bottled minced garlic)
1 Tbsp grated ginger
3 cups Cooked white rice
1/2 cup chopped green onions green and white parts total
2 cups baby spinach
1 cup shredded red cabbage
2 Tbsp toasted sesame seeds optional

Instructions

Sauce

Combine the soy sauce, vinegar, sugar, and hot sauce in a small bowl, stir until well blended and set aside.

Base

Heat a large skillet coated with cooking spray over medium heat. Add the eggs, cook 1–2 minutes or until just set; place on a separate plate and roughly chop. Set aside.
Increase heat to medium-high. Add 1 tablespoon butter, onions, and bell pepper. Cook 3 minutes or until onions are soft, stirring frequently. Stir in the garlic and ginger until blended. Add remaining 2 tablespoons butter, rice, green onion, spinach, cabbage, and reserved chopped egg. Cook 1–2 minutes or until heated through and spinach is slightly wilted, stirring constantly using 2 utensils as you would a stir-fry. Remove from heat, stir the soy sauce mixture, and drizzle evenly over all. Sprinkle with sesame seeds, if desired. Serve immediately for peak flavors and texture. Makes 6 cups rice mixture plus 1/3 cup sauce total. Serves 4.

Recipe Notes

Recipe and photo courtesy of USA Rice.

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