Egg Fried Rice with Shredded Cabbage and Turmeric
Looking for a unique fusion that perfectly blends Chinese and Indian tastes in a single, tantalising bowl? Our Egg Fried Rice with Shredded Cabbage and Turmeric is a quick, easy, and low-calorie recipe, tailor-made for health-conscious egg lovers. This dish is not just flavoursome but also packed with wholesome goodness, offering a power-packed vegan punch for those who strive to maintain a lightweight, healthy diet. Try this recipe now to savour the explosion of oriental flavours!
– 1 bowl of boiled Basmati rice (about half a cup)
– 2 eggs
– 1/2 cup shredded cabbage
– 1 onion, chopped
– 2 cloves of garlic, chopped
– 1 green chilli, chopped (optional)
– 1/2 tsp turmeric
– Salt to taste
– 1 tbsp. olive oil
– 1/2 tsp of cumin seeds
1. In a pan, heat olive oil and add cumin seeds. Once they start to crackle, add chopped onions, garlic and green chillis. Saute until onions become transparent.
2. Add shredded cabbage to the pan and stir fry on medium heat for two minutes.
3. Meanwhile, break the eggs into a bowl, add salt to taste and beat them well.
4. Push the cabbage to one side of the pan, pour the beaten eggs on the other side. Scramble the eggs until they are fully cooked.
5. Add turmeric and mix the eggs and the cabbage well.
6. Add the boiled rice to the pan and stir carefully to mix with the egg-cabbage mixture.
7. Cook for a couple of minutes, stirring continuously, until the rice is well mixed and heated.
8. Taste the fried rice, adding more salt if necessary. Serve hot.
Remember, the key is to keep the portion size limited to keep it within 100-calorie. Enjoy!
