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Cabbage & Chard Fried Rice
with Sweet Potato & Shiitake Mushrooms
2 Servings
From the Test Kitchen
Why order takeout when you can cook an even more delicious version of the same meal in your very own kitchen? Fried rice, one of our favorites, is a snap to make. And we’re giving it a healthful, seasonal twist with shiitake mushrooms, chard, broccoli, sweet potato and cabbage, all of which are at their best in the colder months. The freshness and flavor of these vegetables, combined with traditional aromatics and a sweet soy sauce, put this classic truly over the top. No more waiting around for the delivery guy!
Get Cooking-
NutritionPER SERVING
-
Calories500 Cals (est.)
fresh
ingredients
Title
-
2 Eggs
-
1 cup Jasmine Rice
-
4 oz Shiitake Mushrooms
-
3 cloves Garlic
-
3 Scallions
-
1 bunch Green Chard
-
1 Carrot
-
1 Sweet Potato
-
½ head Broccoli
-
¼ head Napa Cabbage
- 1 1-Inch Piece Ginger
- 4 Tbsps Sweet Soy Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low and cover. Simmer 11 to 13 minutes, or until the water has been absorbed. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.
2
Prepare the ingredients:
While the rice cooks, cut off and discard the mushroom stems; thinly slice the caps. Cut the broccoli into small florets. Remove the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. Peel and slice the carrot into thin matchsticks. Separate the chard leaves and stems. Slice the leaves into ribbons; small dice the stems. Peel and mince the ginger. Peel the sweet potato; grate on the large side of a box grater. Remove and discard the core of the cabbage; thinly slice the leaves. Crack the eggs into a medium bowl; beat until smooth.
3
Cook the mushrooms & broccoli:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and broccoli; cook, stirring occasionally, 4 to 5 to minutes, or until the mushrooms have softened and the broccoli is bright green. Season with salt and pepper. Transfer to a bowl and set aside. Wipe out the pan.
4
Start the fried rice:
In the same pan used to cook the mushrooms and broccoli, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, chard stems and white bottoms of the scallions; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot, sweet potato and ¼ cup water; cook, stirring frequently, 2 to 3 minutes, or until the carrot and sweet potato have softened slightly. Add the cabbage, chard leaves and ¼ cup of water; cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted.
5
Add the eggs, broccoli & mushrooms:
Add the eggs and cooked broccoli and mushrooms to the pan of vegetables. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked to your desired degree of doneness. Remove from heat.
6
Finish & plate your dish:
Add the cooked rice and sweet soy sauce to the pan of vegetables; stir until thoroughly combined. Season with salt and pepper to taste. SDivide the fried rice between two dishes and garnish with the green tops of the scallions. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low and cover. Simmer 11 to 13 minutes, or until the water has been absorbed. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.
2
Prepare the ingredients:
While the rice cooks, cut off and discard the mushroom stems; thinly slice the caps. Cut the broccoli into small florets. Remove the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. Peel and slice the carrot into thin matchsticks. Separate the chard leaves and stems. Slice the leaves into ribbons; small dice the stems. Peel and mince the ginger. Peel the sweet potato; grate on the large side of a box grater. Remove and discard the core of the cabbage; thinly slice the leaves. Crack the eggs into a medium bowl; beat until smooth.
3
Cook the mushrooms & broccoli:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and broccoli; cook, stirring occasionally, 4 to 5 to minutes, or until the mushrooms have softened and the broccoli is bright green. Season with salt and pepper. Transfer to a bowl and set aside. Wipe out the pan.
4
Start the fried rice:
In the same pan used to cook the mushrooms and broccoli, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, chard stems and white bottoms of the scallions; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot, sweet potato and ¼ cup water; cook, stirring frequently, 2 to 3 minutes, or until the carrot and sweet potato have softened slightly. Add the cabbage, chard leaves and ¼ cup of water; cook, stirring occasionally, 2 to 3 minutes, or until the chard leaves have wilted.
5
Add the eggs, broccoli & mushrooms:
Add the eggs and cooked broccoli and mushrooms to the pan of vegetables. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined and the eggs are cooked to your desired degree of doneness. Remove from heat.
6
Finish & plate your dish:
Add the cooked rice and sweet soy sauce to the pan of vegetables; stir until thoroughly combined. Season with salt and pepper to taste. SDivide the fried rice between two dishes and garnish with the green tops of the scallions. Enjoy!
Tips from Home Chefs