This veggie and nutrient-packed recipe is super simple to make and amazing as a side or main dish for any occasion or regular weekday. Sticking to the basics, you can shuffle and replace all veg with whatever is in your fridge. It’s an easy way to use up leftover rice or cook in bulk for the week to come. In a blink of an eye, you made yourself a fresh, satisfying and rich in colour lunch or dinner.
More About Mia and her Soulful Food...
Hi, I'm Mia, veg and fruit lover extraordinaire. My plant-based journey started with a love for this planet and everyone who's living on it. Through travel, experimenting, and a lot of curiosity, I have discovered just how easy, accessible, and simple (yet diverse, tasty and nutritious!) vegan food can be. It is very important to me that my diet supports all my nutritional needs, and so my recipes focus on finding ways to this whilst also tasting scrumptious!
What I love the most about cooking is the community aspect of it. The joy and comfort of gathering and sharing – how it brings everyone together. My regular recipes and posts are to do just this! I will be sharing my favourite tasty and healthy vegan meals and treats with you. And I hope that you will enjoy looking after yourself by eating them, and of course sharing them with your own tribe, large or small.
Wishing you lots of love, health and happiness, Mia xx
Typical Chinese takeaway fried rice will often contain a lot of additives and undesirable ingredients like MSG (monosodium glutamate). Also, they often include sauces that are just not necessary, because each veggie in this dish speaks for itself with flavour and texture. In my humble opinion, sauces and spices are only really used to underline what is already given by nature.
Both varieties of cabbage in this recipe have a slightly warming thermal nature and are known to be beneficial for stomach and digestion issues. They are also especially helpful in treating constipation, as well as helping with chronic cold feet and other cold symptoms and are said to soothe mental depression and irritability.
In many cultures, cabbage is used to beautify the skin. It owes many of its healing properties to its abundant sulfur content. Sulfur is warming, destroys parasites and purifies the blood. Cabbage also contains iodine, helping to produce thyroid hormones, and is a rich source of vitamin C.
Personally, I am only just now rediscovering my love of flax seeds, as they have been off my weekly grocery list recently, for no particular reason. Flax seeds make a lovely additional garnish, adding a nutty dimension and giving the dish an omega-3 boost that no one should miss out on.
With a high content of fatty acids, flax seeds also play a vital role in strengthening immunity and cleansing the heart and arteries. My top tip is, that before eating or cooking with flax seeds, make sure to break them down first for the body to fully digest and absorb all its nutrients. Grinding breaks up the fibrous outer shell and releases all essential fatty acids contained within the seed. You can grind flaxseeds in a coffee grinder or use the pulse button on a food processor or blender.
(serves 4 hungry herbivores)
- 200gm dried Brown Rice
- 400g / half a head of Red Cabbage
- 400g / half a head of Green Cabbage (your choice)
- 2 large Carrots (sliced finely)
- ½ cup chopped Spring Onion (Salad Onion)
- 1 cup frozen Garden Peas
- 2 cloves Garlic (crushed)
- Thumb-sized piece of Ginger (peeled and chopped)
- Freshly ground Flax Seeds (along with more Spring Onion) to garnish
To make the Sauce:
- 3 tbsp Soy Sauce / Tamari
- 1 tbsp Maple Syrup
- 1 tbsp Peanut Butter
- A sprinkle of Cayenne Pepper
- (if too thick add a splash of water)
- Start by cooking your rice - bringing water to a boil in a big pot. Once boiling, add 200gm brown rice and stir. Boil on medium for 30 minutes.
- While the rice is cooking, you can prepare and slice your cabbages and other veggies as above).
- Prepare your sauce by putting all of the sauce ingredients together in a bowl and whisk to combine. Adjust flavours as you like, more soy for saltiness, peanut butter for creaminess, maple for sweetness, cayenne for heat and water for runniness.
- To a hot pan add the crushed garlic, ginger, spring onion and sautè in a splash of water.
- When slightly browned add finely sliced carrot, red and white cabbage and frozen peas. Fry for 5-8minutes until more or less tender with veg remaining crunchy. Stir occasionally adding seasoning with soy sauce.
- Add cooked rice and sauce to the pan, stir frequently for one more minute. Serve immediately with extra sauce, and garnish with spring onions and freshly ground flax seeds.
If you love this, then you will love my other Soulful Vegan Recipes from around the world… Just click for my Beautiful Buddha Bowl, Perfect Vegan Cacao Pancakes, Delicious Vegan Dahl, Vegan Carrot Cake, Beetroot with Lentils & Polenta or my Tropical Thunder Green Smoothie.
Until next time, sending lots of love, health and wellness to you. Mia xx