This Rice and Egg Stir-Fry with Cabbage and Carrot is a wholesome and nutritious dish that’s perfect for breakfast, lunch, or dinner. With simple ingredients like eggs, rice, cabbage, and carrots, this recipe combines sautéed vegetables, fluffy rice, and scrambled eggs for a filling and delicious meal. It’s easy to prepare and packed with flavor, making it a great go-to recipe when you’re looking for something quick, tasty, and healthy!
Preparation Time:
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
Ingredients:
- 3-4 chicken eggs
- 1 cup (200g) rice
- 2 glasses (480ml) hot water
- 200g young cabbage, chopped
- 1 carrot, grated
- 2 tablespoons olive oil (for frying)
- 2 tablespoons olive oil (for rice)
- Salt, to taste
- 1 tablespoon sugar (for egg batter)
- 300ml milk (for egg batter)
- 200g flour, sifted
- 30g butter, melted
- Fresh dill, chopped
- 3-4 tablespoons of cooked rice
- Green onions, chopped (for garnish)
Directions:
- Boil the eggs:
- In a small saucepan, boil 3-4 eggs for about 10 minutes. Once cooked, peel the eggs and set them aside.
- Cook the cabbage and carrots:
- In a frying pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped cabbage and grated carrot. Sauté for 3-5 minutes until softened. Season with salt to taste.
- Cook the rice:
- In a separate pan, heat 2 tablespoons of olive oil. Add 1 cup of rice and fry for 3-4 minutes, stirring frequently.
- Pour in 2 glasses of hot water, add salt to taste, and let the rice boil for 10 minutes until cooked. Fluff the rice with a fork and set it aside.
- Prepare the egg mixture (for crepe-style pancakes):
- In a bowl, whisk together 3 eggs, a pinch of salt, 1 tablespoon sugar, 300ml of milk, and sifted flour. Gradually add 200ml of milk and mix until smooth.
- Stir in the melted butter and chopped dill.
- Cook the egg pancakes:
- Heat a non-stick frying pan over medium heat. Pour a ladle of the egg mixture into the pan, spreading it thinly to form a crepe-like pancake. Cook each pancake for 1-2 minutes on each side until golden brown. Repeat with the remaining batter.
- Assemble the dish:
- In a large bowl, combine the sautéed cabbage and carrot, boiled eggs (chopped), and cooked rice. Mix well.
- Add 3-4 tablespoons of the cooked rice to the egg pancake mixture and fold gently.
- Final fry:
- In the same frying pan, heat a little olive oil and fry the assembled mixture for 1-2 minutes to heat through.
- Serve:
- Garnish with chopped green onions and serve warm.
Serving Suggestions:
- Serve with a side of fresh green salad for added crunch.
- Pair with a dollop of yogurt or sour cream for extra creaminess.
- Serve with a side of pickles for a tangy contrast.
- Pair with a fried or poached egg on top for additional protein.
- Enjoy with a drizzle of hot sauce or chili flakes for added spice.
Cooking Tips:
- Rice tip: Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky.
- Egg pancakes: Make sure to spread the egg mixture thinly to create crepe-like pancakes for easy folding.
- Fresh herbs: Dill can be substituted with parsley or cilantro for a different flavor profile.
- Sauté vegetables: You can add garlic or chili flakes to the sautéed cabbage and carrot for an extra kick.
- Eggs: Hard-boiled eggs can be left chunky or mashed depending on your preference.
Nutritional Benefits:
- Eggs provide high-quality protein and essential vitamins like B12 and D.
- Cabbage is rich in vitamins C and K, which support immunity and bone health.
- Carrots offer beta-carotene, a powerful antioxidant that supports vision and skin health.
- Rice is a good source of carbohydrates, providing sustained energy.
- Olive oil adds healthy fats and antioxidants, promoting heart health.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-free option: Use a gluten-free flour alternative for the egg pancake batter.
- Dairy-free option: Substitute milk with a plant-based alternative such as almond or oat milk.
- Nut-free: This recipe contains no nuts, making it safe for those with nut allergies.
- Low-carb option: You can replace rice with cauliflower rice for a low-carb version.
Nutritional Facts (per serving, approx.):
- Calories: 330
- Carbohydrates: 50g
- Protein: 12g
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 180mg
- Sodium: 400mg
- Fiber: 4g
- Sugar: 5g
Storage:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the egg pancakes and rice separately in freezer-safe bags for up to 2 months. Thaw and reheat before serving.
- Reheating: Reheat in the microwave or in a pan on medium heat until warmed through.
Why You’ll Love This Recipe:
- Healthy and balanced: Packed with protein, veggies, and healthy carbs for a complete meal.
- Versatile: Great for any meal—breakfast, lunch, or dinner.
- Family-friendly: Mild flavors make it a hit with both kids and adults.
- Quick and easy: Simple steps with minimal prep time for a convenient meal.
- Budget-friendly: Uses affordable, everyday ingredients that are easy to find.
Conclusion:
This Rice and Egg Stir-Fry with Cabbage and Carrot is a wonderfully nutritious and flavorful dish that’s perfect for any time of day. It’s packed with wholesome ingredients like eggs, rice, cabbage, and carrots, making it both satisfying and healthy. Whether served warm or cold, it’s sure to be a hit with the whole family. The versatility of the recipe allows you to customize it to your liking, and the quick preparation makes it a go-to option for busy days.
Frequently Asked Questions:
- Can I add meat to this recipe?
Yes! You can add cooked chicken, turkey, or sausage to make the dish heartier. - Can I use brown rice instead of white rice?
Absolutely! Brown rice is a great alternative and adds more fiber and nutrients to the dish. - Can I make this dish ahead of time?
Yes, you can prepare the components in advance and store them separately. Reheat and assemble when ready to serve. - Can I skip the egg pancakes?
Yes, if you prefer, you can skip the egg pancake step and just mix the eggs directly into the stir-fry. - What other vegetables can I add?
You can add spinach, bell peppers, peas, or mushrooms for extra flavor and nutrition.