Brown fried rice with carrot, cabbage and red onion

This twist on the usual fried rice uses stir-fried cabbage and carrot and fibre-rich brown rice to give this classic comfort food a healthy boost.

  • 40 mins cooking
  • Serves 4
  • Print


Brown fried rice with carrot, cabbage and red onion
  • 1 1/3 cup (265g) medium-grain brown rice
  • 1 tablespoon peanut oil
  • 2 eggs, beaten lightly
  • 3 small_piece carrots (200g)
  • 1 medium_piece red onion (170g), cut into wedges
  • 300 gram (9½ ounces) red cabbage, shredded coarsely
  • 2 clove garlic, crushed
  • 4 centimetre (1½-inch) piece fresh ginger (20g), grated
  • 2 green onions (scallions), sliced thinly
  • 1 1/2 tablespoons light soy sauce
  • 1 fresh long red chilli, sliced thinly


Brown fried rice with carrot, cabbage and red onion
  • 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. Serve with extra soy sauce if you like.

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