All you kale, cabbage, mushroom, onion, ginger, garlic, and fried rice lovers out there, this recipe is for you! Exotic cuisines from around the world are some of my absolute favorite meals. The complex layers of flavor created by the spices, herbs, chilies, and condiments used in these cuisines dance on my tongue and make me feel so happy.
Today’s recipe is my healing foods version of vegetable fried rice. I have eaten my share of fried rice made with a variety of different ingredients at many Chinese and Thai restaurants. Fried rice at its core is a simple comforting dish that always delivers great taste and satisfaction. Vegetable fried rice is a wonderful, easy dish to make and it delivers a tasty meal with inexpensive ingredients.
My grandparents had a wonderful garden in Ohio where they grew an abundance of leafy greens, hot peppers, and root vegetables. My favorite leafy greens from their garden were kale, collard greens, mustard greens, and cabbage and they still are to this day. I decided to use red kale and red cabbage along with four other healing vegetables to create this tasty fried rice.
Eating a rainbow of vibrant vegetables and fruits every day is one of the easiest ways for you to stay healthy. This vegetable fried rice is packed with six healing vegetables that have potent health benefits and fantastic flavor! Red kale, red cabbage, mushrooms, onions, garlic, and ginger combine beautifully with the pink rice to create a harmony of delectable flavors, textures, and colors that appeal to all your senses.
Kale and Cabbage
Kale and cabbage are both members of the cruciferous family of vegetables. Kale and cabbage are good sources of vitamins, minerals, phytochemicals, antioxidants, protein, and fiber. These gorgeous beauties are potent superfoods that fight inflammation, free radical damage, and degenerative diseases like cancer.
Onions are a potent superfood from the allium family of vegetables. Onions and garlic are two vegetables I use in my recipes on a daily basis. Onions and garlic have wonderful health benefits and I just can’t get enough of their savory taste and versatility.
Onions are high in antioxidants and phytochemicals like quercetin that protect our body from oxidative stress and disease. Quercetin is a flavonoid and antioxidant that is a fantastic anti-inflammatory. Quercetin helps prevent oxidation of fatty acids in our body and keeps inflammation in check.
Garlic is a fantastic vegetable that is also a member of the allium family like onions. Crushing, mincing, or grating garlic before eating it activates many of its important phytochemicals. Garlic’s high amount of sulfur and the compound allicin are two of the reasons why it has so many important health benefits. Garlic is a natural antibiotic, with anti-inflammatory, anti-fungal, and anti-viral properties making it a strong immune system booster.
White Button Mushrooms
White button mushrooms are one of the most popular mushrooms eaten today. White button mushrooms aka agaricus bisporus are a potent superfood rich in nutrients for strengthening our immune system. White button mushrooms also protect our bodies from chronic inflammation and cancer. White button mushrooms are a great source of protein, antioxidants, B vitamins, vitamin D, enzymes, and fiber. White button mushrooms also contain conjugated linoleic acid (CLA) an aromatase inhibitor which fights against cancer.
I used organic Madagascar pink rice which is a mineral-rich, gluten-free rice in the recipe but it also works well with long grain brown rice. Just be sure to cook the rice and cool before making the fried rice. I usually make the rice the night before I want to make the recipe and it turns out perfect every time.
Enjoy this superfoods six vegetable fried rice whenever you are in the mood for a tasty meal that delivers rich flavor and healing nutrients in one scrumptious recipe!
What’s your favorite ingredients for fried rice? Please contribute to the conversation by leaving a comment below.
Share this recipe with family and friends and let’s all get healthy and radiant together!
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Kale & Five Vegetable Fried Rice
2 tablespoons virgin coconut oil (Good source for coconut oil)
1 tablespoon grated ginger
3 large garlic cloves—grated
1 small white onion—peeled and chopped
1 cup thinly shredded organic red cabbage
4 cups thinly shredded organic red kale
1 teaspoon unrefined sea salt
1 tablespoon filtered or spring water
2 cups thinly sliced white button mushrooms caps
1 large pastured egg—beaten (optional)
4 cups organic Madagascar pink rice or brown rice—cooked and cooled
3 tablespoons Nama® Shoyu soy sauce or wheat-free Tamari
½ teaspoon Sriracha hot chili sauce
Fresh ground black pepper—to taste
1 teaspoon toasted sesame oil
1. Heat coconut oil in a large skillet or wok over medium-high heat until melted but not smoking.
2. Add grated ginger, garlic, chopped onions, cabbage, and kale. Sprinkle with sea salt and cook vegetables over medium-high heat until they start to soften and wilt, around 3-4 minutes.
3. Add sliced mushrooms and one tablespoon of water and continue to cook vegetables for an additional 4-5 minutes or until tender.
4. Turn heat down to medium and make a well in the center of the vegetables. Add beaten egg if using and stir constantly until egg is scrambled and cooked.
5. Add cooked rice to the pan and sprinkle with soy sauce or tamari, sriracha sauce, black pepper, and sesame oil. Cook until rice is hot. Taste and add more soy sauce or tamari to taste if needed. Enjoy hot.
Shared on Fat Tuesday