Health Japanese Fried Rice

Classic Asian cuisine in a healthy setting! We replaced plain rice with brown (or colorful) cabbage, added maximum fresh vegetables, ginger and a minimum of butter. The perfect balance of complex carbohydrates and a vibrant flavor without weight in your stomach.

35 min

Easy

4 portions

Nutrition per serving

Calories	320 kcal
Total Fat	7 g
Protein	12 g
Carbohydrate	52 g
Fiber	4 g

Legendary Asian street food in fitness format. A crumbly brown rice, roasted on the stew with ginger, garlic, egg and juicy vegetables. Nutritious, healthy and weightless in the stomach. A perfect balance of BJU for your form.

Ingredients

For main dish

2–3 cups of leftover boiled rice (preferably brown or short-grain)
Eggs — 2
Summer squash or zucchini (cut into sticks or half-moons) — 1 (small)
Leek (or thick green onion, sliced into rounds) — 1/2 stalk
Young cabbage (coarsely shredded) — 100–150 g
For serving: fresh parsley or cilantro.

For the sauce

Vegetable oil (for frying ideally sesame or coconut oil for aroma) — 2 tablespoons
Soy sauce — 2–3 tablespoons

Step-by-step preparation

01. Boil the eggs

Place the eggs in boiling water and cook for exactly 5–6 minutes so the yolk remains runny (soft-boiled eggs). Then transfer them to ice water, carefully peel, and cut in half before serving.

02. Prepare the vegetables

Cut the zucchini into medium-sized batons, the cabbage into squares or wide strips, and the leek into large rings.

03. Sauté the vegetables

Heat the oil in a deep frying pan or wok over high heat. First, add the leek and zucchini and sauté for 2–3 minutes until lightly golden. Then, add the cabbage and cook for another 2 minutes so it wilts slightly but remains crisp.

04. Combine with the rice.

Add the cooked, cold rice to the pan with the vegetables. Mix thoroughly, breaking up any clumps. Sauté everything together for another 2–3 minutes so the rice heats through and absorbs the flavors of the vegetables.

05. Dress with the sauce

Pour the soy sauce around the edges of the pan and quickly stir the rice. Taste it; if necessary, add a little black pepper or a pinch of salt (keep in mind that soy sauce is already salty).