sri-lankan

Temper Fried Cabbage with Egg and Red Rice

This stir-fried dish pairs red rice, dry with cabbage, finely shredded, egg and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

75 g Carbohydrates

34 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

62g red rice, dry 226 kcal
171g cabbage, finely shredded 43 kcal
39g egg 56 kcal
9g coconut oil 80 kcal
54g onion, sliced 22 kcal
5g garlic, minced 7 kcal
8g green chili, sliced 3 kcal
2g mustard seeds 1 kcal
2g curry leaves 1 kcal
1g turmeric powder 2 kcal
31g grated coconut, fresh or frozen 205 kcal
8g lime juice 2 kcal

Cooking instructions

red rice
Cook red rice with 300 ml water and a pinch of salt until tender; rest covered.
coconut oilmustard seedsgrated coconut
Heat coconut oil in a skillet. Add mustard seeds and let them pop (cover briefly).
oniongarlicgreen chili
Add onion, garlic, and green chili; saute 2 minutes.
cabbagecurry leavesturmeric powder
Add curry leaves and cabbage with salt and turmeric; stir-fry 5 to 7 minutes until wilted but still a little crisp.
cabbageeggcoconut oil
Push cabbage to the side, add a drop of oil if needed, then scramble the egg in the same pan.
grated coconutlime juice
Add grated coconut and lime juice; toss to combine and taste for seasoning.
red rice
Serve with red rice.