Cabbage, Corn, and Kale Fried Rice

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 455.0
  • Total Fat: 15.8 g
  • Cholesterol: 61.3 mg
  • Sodium: 538.4 mg
  • Total Carbs: 62.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 17.5 g

View full nutritional breakdown of Cabbage, Corn, and Kale Fried Rice calories by ingredient
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Number of Servings: 4


    3 oz. Firm Tofu, drained / pressed
    2-4 cups Kale, chopped
    1 cup chopped napa cabbage
    1 medium onion
    3 cloves garlic
    3/4'' ginger, peeled and grated
    1 Tbsp. sesame oil
    1 Tbsp. chili oil
    1 Tbsp. canola oil
    1 ear of sweet corn
    1 whole large egg
    2 large egg whites
    4 cups rice, cooked
    1 Tbsp. Black Soy Paste
    2 Tbsp. Soy Sauce


Serve with chopped fresh scallions and sriracha (hot sauce). Non-vegetarians can add some grilled chicken or shrimp for a heartier meal.


Whisk together eggs and gather ingredients, and set aside. Heat remaining oils in a wok or large skillet. Add onion, garlic, ginger, kale, cabbage, and tofu, and cook on medium/high heat until kale tofu is browned (about 5 min.), adding corn about half way through. Push the vegetables to the side, and cook scrambled eggs until solid, but still soft. Mix vegetables and eggs, and add roasted cabbage, black soy paste and soy sauce. Once vegetables are thoroughly mixed, add the cooked rice, mixing over medium heat until well combined (1-2 min).

Serving Size: 4 dinner portions

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