Recipes Cabbage Fried Rice 4.0 (4,560) 2 Reviews Cabbage is a super-healthy vegetable that’s available year-round, making this fried rice great for a light winter meal. Slideshow: Great Cabbage Recipes By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Updated on November 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 20 mins Yield: 4 Ingredients 2 tablespoons vegetable oil 1 small yellow onion, cut into 1/4-inch dice 1 cup julienned carrots 4 cups shredded Napa or Savoy cabbage 2 garlic cloves, minced 2 tablespoons minced peeled fresh ginger 4 cups cooked long-grain white rice (see Note) 4 large eggs, beaten 2 tablespoons soy sauce Juice of 1 lime 2 scallions, thinly sliced Directions In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve. Notes In a pot of boiling salted water, cook 1 1/2 cups raw long-grain rice until al dente. Drain and use right away or refrigerate. Rate it Print