Napa Cabbage Fried Rice
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 576kcal
Ingredients
- 1 cup brown rice uncooked
- 1 onion chopped
- 3 cloves garlic crushed
- 4 oz. baby bella mushrooms sliced
- 1 red bell pepper chopped
- 1 zucchini chopped
- ½ napa cabbage shredded
- ½ cup tamari or low sodium soy sauce
- 1 tsp. ginger
- 4 tsp. maple syrup
For Instant Pot Rice:
- 1 cup brown rice listed above
- 1¼ cups water
Instructions
For stovetop rice:
- Cook according to package directions.
For Instant Pot rice:
- Place brown rice and water in the instant pot, close the lid and seal.
- Cook the rice for 17 minutes on high pressure, and do a quick pressure release.
- While the rice cooks, cook the onion and garlic in a large skillet over medium heat, adding a bit of water if it begins to stick.
- Add the mushrooms to the pan and cook 1-2 minutes.
- Add the remaining vegetables to the skillet. You may need to let some of the cabbage cook down before you have room to fit it all in the skillet.
- Cook 5-10 minutes.
- Stir together the tamari, ginger and maple syrup and pour it into the skillet.
- Add the finished rice to the skillet and toss to coat everything.
Nutrition
Serving: 3to 4 | Calories: 576kcal | Carbohydrates: 119g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 2195mg | Potassium: 1282mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1850IU | Vitamin C: 106mg | Calcium: 203mg | Iron: 4mg