Description
A quick and delicious vegetable rice stir fry made with shredded cabbage and aromatic spices.
Ingredients
Scale
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- ½ cup chopped onions
- 1 teaspoon finely chopped green chillies
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 2 cups finely shredded green cabbage
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt (or to taste)
- 2 cups cooked white rice
- ½ teaspoon black pepper powder (or to taste)
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and mustard seeds and let them crackle for 4-5 seconds.
- Add onions and cook until the onions are light brown, stirring frequently.
- Add green chilies, ginger, and garlic, and cook for a minute.
- Now, add cabbage, roasted cumin powder, and salt and mix well.
- Cook for 3-4 minutes. Stir a few times while cooking.
- Add cooked rice and black pepper powder and mix well. Cook for 2-3 minutes.
- Check for salt and pepper and add more if needed.
- Garnish with chopped cilantro and serve hot.
Notes
- This dish is best served fresh and hot.
- You can add more vegetables like bell peppers or carrots for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg