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Prep time: 15 minutes | Cook time: 10 minutes | Yield: Serves 5 | Serving Size: 3/4 Cup
INGREDIENTS
2 Cups Brown Rice, cooked
1 Cup Red Cabbage, chopped
1 Cup Yellow Onions, diced
1/2 Cup Green Onions, chopped
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
2 Tsp Coconut Oil
1/4 Tsp Red Pepper Flakes
Salt & Black Pepper to taste
Optional: 1/2 Tsp Honey or Brown Sugar
2 Cups Brown Rice, cooked
1 Cup Red Cabbage, chopped
1 Cup Yellow Onions, diced
1/2 Cup Green Onions, chopped
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
2 Tsp Coconut Oil
1/4 Tsp Red Pepper Flakes
Salt & Black Pepper to taste
Optional: 1/2 Tsp Honey or Brown Sugar
METHOD
1. In a large skillet or wok heat coconut oil over medium-high heat. When oil is hot, add garlic, ginger and yellow onions. Saute vegetables for about 3 minutes; stir frequently.
2. Add cabbage and about 3-4 minutes; stir frequently. Toss in green onions and red pepper flakes and cook for about 1 minute.
3. Add rice, brown sugar/honey, salt and pepper to taste. Toss for about 2 minutes until ingredients are evenly distributed.
4. Enjoy!
1. In a large skillet or wok heat coconut oil over medium-high heat. When oil is hot, add garlic, ginger and yellow onions. Saute vegetables for about 3 minutes; stir frequently.
2. Add cabbage and about 3-4 minutes; stir frequently. Toss in green onions and red pepper flakes and cook for about 1 minute.
3. Add rice, brown sugar/honey, salt and pepper to taste. Toss for about 2 minutes until ingredients are evenly distributed.
4. Enjoy!
Nutrition per 3/4-Cup serving: 133 Cals; 24g Carb; 3g Fat; 3g Protein
Nutrition information calculated using the MyFitnessPal Recipe Importer
