Crunchy and Delicious Cabbage Fried Rice
Low-Calorie Diet Cabbage Fried Rice: A Perfect Harmony of Generous Vegetables and Soft Scrambled Eggs
This diet fried rice recipe is packed with cost-effective cabbage, boosting satiety while keeping calories low. Instead of meat, it uses soft scrambled eggs for protein, offering a healthy and delicious meal. Enjoy a nutritious meal with this simple yet fulfilling fried rice!
Basic Ingredients
- Cabbage, approx. 1/4 head
- Carrot, 1/2 medium
- Shiitake mushrooms, 2
- Perilla leaves, 5 sheets
- Scallion, 1
- Green chili pepper, 1
- Garlic cloves, 6
- Eggs, 3
Cooking Instructions
Step 1
Prepare the fresh ingredients that will make your fried rice wonderfully flavorful.
Step 2
Wash the perilla leaves thoroughly, pat them dry, then roll them up and slice thinly into shreds. Remove the seeds from the green chili pepper and chop it finely. Slice the scallion into small pieces, separating the white and green parts. (The white parts can be used for aroma, and the green parts can be used as a garnish later.)
Step 3
Wash and prepare the carrot, cabbage, and shiitake mushrooms. Then, finely chop them using a food processor (vegetable chopper). Evenly chopped vegetables will improve the texture of your fried rice.
Step 4
To make soft scrambled eggs, crack 3 eggs into a bowl. Add a pinch of oregano and two pinches of pink salt. Oregano helps to remove the eggy smell and adds a nice aroma. Whisk the eggs thoroughly until smooth and no lumps remain.
Step 5
Heat a pan over medium heat and add 1 Tbsp of coconut oil. Sauté the sliced scallions and minced garlic until fragrant. Stir-fry until the scallions and garlic become translucent and release a delicious aroma. Be careful not to burn them.
Step 6
Add the finely chopped cabbage, carrot, and shiitake mushrooms to the pan with the fragrant scallion and garlic oil. Stir-fry over medium heat until the vegetables soften slightly and become slightly translucent.
Step 7
When the vegetables are about 85% cooked, add 120g of konjac brown rice with peas. Stir-fry with the vegetables until fluffy. Ensure each grain of rice is coated. (Refer to the separate link for instructions on how to cook konjac brown rice with peas.)
Step 8
Add 2 Tbsp of low-sugar oyster sauce along the edge of the pan. Stir well to distribute the savory oyster sauce evenly with the rice and vegetables.
Step 9
Taste the fried rice at this point and adjust the seasoning to your preference. I used 2 Tbsp of low-sugar oyster sauce and 2 Tbsp of anchovy sauce due to the large amount of vegetables, but you can also use a 1:1 ratio of low-sugar oyster sauce and tuna fish sauce if you prefer. It’s important to add seasonings gradually and taste as you go.
Step 10
Turn off the heat. Add toasted sesame seeds and red pepper flakes and mix. Since there is less rice, it’s good to maintain a fluffy texture rather than creating a ‘scorched rice’ effect. Overcooking will make the vegetables mushy and diminish the flavor, so it’s best to mix everything off the heat using residual warmth.
Step 11
Finally, add the chopped green chili pepper and shredded perilla leaves and mix them well with the fried rice. The fragrant perilla leaves and the mild spiciness of the green chili peppers will enhance the flavor of the fried rice. Now, it’s time to make the soft scrambled eggs to top your delicious fried rice!
Step 12
Heat another pan over medium-low heat and add 10g of butter. As the butter melts, it releases a nutty aroma, further enhancing the flavor of the scrambled eggs.
Step 13
Once the butter is melted, pour in the whisked egg mixture. Using a wide spatula, gently push the eggs from the edges towards the center as they cook, creating soft scrambled eggs. Cooking slowly over medium-low heat prevents the eggs from burning and maintains a tender texture. Be careful, as high heat will make the eggs tough. (Scrambled eggs cook very quickly, so it might be difficult to take photos while cooking.)
Step 14
Chef’s Tip: When cabbage is stir-fried, its natural sweetness emerges, making the fried rice slightly sweet. If you don’t want an overpowering perilla flavor, adjust the amount of perilla leaves. Also, it’s best to cook the vegetables just until they are slightly crisp for a better texture. Top your finished fried rice with a generous amount of soft scrambled eggs and enjoy!
