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Loved it! And it was pretty easy to make. I will definitely put this in my weekday meal rotation!
Jennifer
Remember when I never posted Seoul pictures?
We had a great time on our three-day-pre-Philippines-mini-vacation and absolutely loved experiencing Seoul. But then I left my DSLR in my messy suitcase for a year. Woops.
One of the best things about our trip was the sweet, charming, and artsy little bed and breakfast where we stayed called 126 Guesthouse Mansion. (Please note Shiru the dog sitting on the bookshelf. This place has character.)
Our beds were floor mattresses, our breakfast was kimchi, and our bathroom was a shower. It was authentically Korean and authentically refreshing.
In case you needed another reason to make this your next stop in Seoul, meet Hyunchung, who runs the whole operation with her mom and sisters. And who is awesome.
That fried thing oozing with honey pretty much sums up our eating experience in Seoul.
Seoul = fun.
In case you want to know what I’ve been eating every day this week, it’s this Skinny Garlic Fried Rice. In case you want to know what I’ll be eating all weekend, it’s Mango Float Cupcakes because this afternoon I found a cupcake shop right down the road.
Balance, duh.
Skinny Garlic Fried Rice
- Total Time: 20 minutes
- Yield: 4-6 1x
Description
Skinny Garlic Fried Rice! A super easy, quick meal packed with brown rice, carrots, and garlic. Customize with any veggies you’d like!
Ingredients
- 2 cups cooked, cold brown rice
- 3 tablespoons oil, divided
- 1/2 head green cabbage, shredded
- 1 large carrot, shredded
- (also any other vegetables that you want)
- 1 yellow onion, diced
- 4 cloves garlic, grated or minced
- 1 1-inch piece ginger, grated or minced
Instructions
- Heat 1 tablespoon of the oil in a large nonstick skillet. Saute the onion, garlic, and ginger until soft and fragrant.
- Add another 1 tablespoon oil to the pan and add the vegetables. Saute until tender-crisp. Season generously with salt and pepper.
- Add the rice and 1 tablespoon oil (if needed). Stir fry until heated through and/or lightly browned. Season with salt and pepper. Serve with lime (or calamansi, if in the Philippines) and soy sauce.
Notes
I doubled the veggie amount and still loved it! It just depends on how much rice you want in with the whole thing.
Additional add-ins: red pepper, edamame, scrambled or fried egg, tofu, chicken, shrimp, broccoli, and fresh herbs.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Asian
Keywords: fried rice, healthy fried rice, garlic fried rice
Happy Happy Weekend!
Your recipe appears to call for eleven inches of ginger root. Is that accurate? I used about that much and it tasted great!
The recipe actually calls for one 1-inch piece of ginger. Glad you still liked it!
I LOVE FRIED RICE. THIS SOUNDS AMAZING. CAN NOT WAIT TO MAKE IT.
THANK YOU SO MUCH
Hope you enjoy it, Wanda! 🙂
I went vegatarian a few months ago, I am constantly on the lookout for fresh recipes so I do not get bored. I am excited to try this dish tonight. I think I will add green peppers, green onions and maybe corn. Thanks for sharing
Great ideas for add-ins, Cassie! I think pretty much any veggies would be good in this. 🙂
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I loved this… simple and yet very yummy! What makes it even better is that my family loved it! Thanks!
I’m eating this right now and it’s delicious! I added cubed tofu when sautéing the garlic, onion, and ginger. Also added some broccoli slaw mix to the veggies. I cooked a cup of dry rice and mixed it all so it was about half veg which was great for me:). Drizzled a little soy sauce before eating. Make sure to salt well- the cabbage really shines when you do. Will definitely be making this again!
Calories per serving, please?
Can you give me amounts on the other veggies, please? I’m new at all this.
I made this tonight, and it was pretty good although lol I ended up with way too many vegetables. I think my onion and cabbage were oversized, and then I added a red bell pepper and an extra carrot and the next thing I know I was having to take out 1/3 of the veggies (that hurt…) because I didn’t want them to completely dwarf the rice. I ended up adding some soy sauce, sesame oil, and a tad bit of oyster sauce too so NOT SO SURE ABOUT THE SKINNY PART but oh well. It was delicious. 🙂
This is too funny. I’ve made a few things from your website, but never really looked around until today. I came across this recipe and photos of our current home. We moved to Seoul almost a year ago. We live about a kilometer from the palace/fountain area that is in one of your photos (at the foot of Namsan). 🙂 And I’m from Richfield, so your blog has my heart. Thanks for the great recipes!