Brown fried rice with carrot, cabbage and red onion

Get your five-a-day.

  • 40 mins preparation
  • Serves 4
  • Print
Fried rice has been given a healthy boost with the use of brown rice and lots of fresh vegetables.
Looking for more brown rice recipes?


  • 1⅓ cups (265g) medium-grain brown rice
  • 1 tablespoon peanut oil
  • 2 eggs, beaten lightly
  • 3 small carrots (200g)
  • 1 medium red onion (170g), cut into wedges
  • 300 grams red cabbage, shredded coarsely
  • 2 cloves garlic, crushed
  • 4 cm piece fresh ginger (20g), grated
  • 2 green onions (scallions), sliced thinly
  • 1½ tablespons light soy sauce
  • 1 fresh long red chilli, sliced thinly


  • 1
    Cook rice in a medium saucepan of boiling salted water 35 minutes or until tender; drain. Rinse under cold water; drain well.
  • 2
    Meanwhile, heat a large wok on medium-high heat; add 1 teaspoon of the oil, swirl to coat wok. Add egg; swirl wok to make a thin omelette. Cook 30 seconds or until just set; slide omelette onto a clean board. Roll tightly; cut into strips.
  • 3
    Thinly slice carrots on the diagonal.
  • 4
    Heat remaining oil in same wok; stir-fry carrot and red onion 4 minutes or until just tender. Add cabbage; stir-fry 2 minutes or until wilted. Add garlic, ginger and half the green onion; stir-fry until fragrant. Add rice and sauce; stir-fry until hot.
  • 5
    Serve fried rice topped with omelette strips, chilli and remaining green onion.

More From Women's Weekly Food