Healthy and delicious teriyaki cabbage fried rice
I never used to like cabbage, as it had a funny smell and looked all strange. It was only about two weeks ago that I realised all I needed to do was to mix it up with many, many other ingredients, and that way it fills out the volume, providing a super healthy and delicious meal!
(NB: For now, this only refers to Chinese white leaf cabbage)
I’ve been trying to lead a more healthy lifestyle recently, and as part of that, I ordered a HelloFresh box (also because a friend got me a free first box!). Whilst I liked the concept, it doesn’t quite suit my routine, as I often stay late at work, or spontaneously join a dance class, which means I can’t cook a new meal every night of the week. However, one of the dishes in my box was a cabbage based beef teriyaki, and that is what changed my perspective on cabbage (and brown rice, for that matter!).
This dish is infinitely versatile, as you can throw in any vegetables you have. I happened to have edamame and oyster mushrooms, but you could just as easily add any other type of mushroom, peppers, carrots, green beans… the list is endless. The cabagge substantiates the rice, so it makes up about half the volume, but without distracting from the flavour, which makes it a lot healthier!
Normally, I like to add egg into my fried rice, but with this one, I took a different approach and fried the egg separately before placing it on top. Having the slightly runny yolk oozing into the rice was amazing!
Serves 4-5 people (I have enough packed lunches for the rest of the week!)
I used bacon, but you could use chicken, pork, or even tofu. Just fry the protein separately and add in at the end!
- 1 medium-sized Chinese white leaf cabbage (looks like this, I bought mine in Chinatown), finely chopped (instructions below)
- 300g oyster mushrooms, roughly chopped
- 1 bunch pak choi, roughly chopped
- 180g bacon, chopped (scissors work best)
- 100g frozen edamame beans
- 1.5 inches ginger (plus what you need for the sauce)
- 4 cloves garlic (plus what you need for the sauce)
- 200g brown rice, cooked (you can use white as well, but I feel this is one of the few dishes where brown may just work better!)
- Sesame oil (for frying)
- Sriracha (to taste)
- Egg, 1 per plate (optional)
- 10ml dark soy sauce (this is what makes the sauce so rich)
- 10ml light soy sauce
- 10ml rice wine
- 1 tsp sesame oil
- 1 tbsp honey
- 1 clove garlic, finely chopped
- 1 tsp ginger, finely chopped
Cook the rice according to packet instructions in a saucepan (make sure to add salt, or a bit of chicken stock powder, which is what I do), or in your rice cooker. Take the lid off and let dry out slightly.
Fry the bacon (or other meat) over high heat until crisp. Keep aside.
Mix all the sauce ingredients together and keep aside.
Chop the cabbage by making 3-4 long vertical cuts from the base to the tip of the leaves, and then slice thinly. This will give you finely chopped cabbage with minimal effort!
Heat a dash of sesame oil in a large pan over high heat. Add the cabbage and a pinch of salt and fry for a few minutes. Add the ginger and garlic, and then fry until the cabbage is completely soft – it should reduce in volume by about half (this takes about 7-10 minutes).
Add the mushrooms and pak choi and fry until the mushrooms are cooked. Keep the heat to medium until nearly all the water has evaporated.
Add the cooked rice, along with the bacon and edamame and mix thoroughly.
Add the sauce, bit by bit, tasting as you go along. Once it’s to your liking, mix thoroughly and keep on low heat. This is where you can add some Sriracha if you desire.
In a small frying pan, heat 1 tbsp sesame oil and crack an egg into the pan. Sprinkle with salt and pepper and fry until the bottom is crisp, but the yolk runny.
Spoon a serving of rice onto a plate and make a small dent in the middle. Place the egg on top.
Do you have any little tricks to make a normally greasy dish more healthy? How do you stay on track with a healthy lifestyle? I could use some tips!