This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head."
Fried rice doesn't have to be stuck with chicken, shrimp or pork. This is a simple and quick weeknight meal that has great flavor, fiber, quality proteins, and fats, with only one pot to clean up. The daikon brings a sweeter bitterness to the kale and cabbage while the umami flavor of the soy or tamari sauce is enhanced by the tangerine. Stir some fresh mint in just before serving for a hit of aromatic sweetness.
This is also known in America as Chinese cabbage but goes under many other names. The variety Brassica rapa (Pekinensis) is also called celery cabbage, wong bok, da bai cai, celery cabbage or Peking cabbage (to name just a few). It is sometimes incorrectly labeled Bok Choy (a related cabbage).
Napa cabbage has a tight, compact head with thin yellow green leaves that are fluffy and crinkled at the tips. The spine of the leaves are white and crispy. The flavor of napa cabbage is mild, without the bitterness of common white cabbage.
The head is about ten to twelve inches long and heads usually weigh between 1 1/2 and 3 lbs. As with lettuces, look for outer leaves that are not wilted and have a soft yellow green color. If the cabbage is browned or if there are small black/brown spots on the spines, don't buy it.
A similar elongated variety, the Michihli cabbage, is about 18 inches long and torpedo shaped, but similar enough to substitute in any recipe.
4 ounces napa cabbage = 18 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 4g carbohydrates, 10mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 2 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|2 1/4 cups||water|
|1/2 cup||long grain brown rice|
|4 tsp||sesame oil|
|1 Tbsp||fresh ginger (minced)|
|4 ounces||daikon radish (diced)|
|1/2 cup||raw peanuts|
|4 large||green onions (thinly sliced crosswise)|
|4 ounces||fresh kale (thinly sliced)|
|4 ounces||Napa cabbage (thinly sliced)|
|1 tsp||fresh orange peel (finely minced)|
|1 small||tangerine (juiced)|
|4 tsp||low sodium soy or gluten-free tamari sauce|
In a medium sauce pan, bring the water to a boil, then stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand.
While the rice is cooking, prepare the vegetables.
Place the sesame oil in a large skillet or wok over high heat.
Add the ginger and cook for about 1 minute, stirring constantly.
Add the radish and the peanuts and cook for about 3 minutes, stirring frequently.
Add the green onions and continue cooking, stirring frequently, for another minute.
Add the kale, cabbage, orange peel, tangerine juice, and soy or tamari sauce.
Cook for about 3 minutes, tossing the mixture frequently.
Add the cooked rice and toss until well blended into the vegetables.
Add the eggs to the mixture and cook, folding it all together, for about one minute until the eggs are cooked.
Serving size = about 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 507||Calories from Fat 225|
|% Daily Value|
|Total Fat 24g||38%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 55g||15%|
|Dietary Fiber 10g||29%|
|Vitamin A 233%||Vitamin C 204%|
|Calcium 29%||Iron 33%|
|Vitamin K 615 mcg||Potassium 1176 mg|
|Magnesium 163 mg|