Napa Cabbage Fried Rice
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 580kcal
Ingredients
- 2 cups brown rice uncooked
- 1 large onion chopped
- 6 cloves garlic crushed
- 8 oz. baby bella mushrooms sliced
- 2 red bell peppers chopped
- 2 zucchini chopped
- 1 head napa cabbage shredded
- 1 cup tamari or low sodium soy sauce
- 2 tsp. ginger
- 3 Tbs. maple syrup
For Instant Pot Rice:
- 2 cups brown rice listed above
- 2½ cups water
Instructions
For stoverop 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: 6to 8 | Calories: 580kcal | Carbohydrates: 120g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 2195mg | Potassium: 1280mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1850IU | Vitamin C: 106mg | Calcium: 210mg | Iron: 4mg