Step 1. Prepare the vegetables.
Chop the onion and cabbage, and shred the carrot.
Step 2. Sauté the vegetables.
In a frying pan or wok, heat 1–2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cabbage. Sauté until the onion softens and the cabbage starts to turn golden, about 4–5 minutes.
Step 3. Add the rice and carrot.
Add the cooked rice, shredded carrot, and pineapple (if using) to the pan. Drizzle in a bit more oil if the mixture feels dry. Stir well to combine and heat through.
Step 4. Season and finish.
Add salt to taste and cook for another 2–3 minutes, stirring occasionally, until everything is evenly coated and lightly toasted. Turn off the heat and squeeze lemon juice over the top.
Step 5. Serve.
Serve warm with slices of fresh tomatoes for a light, colorful meal.
The cabbage and carrots add gentle sweetness and color, while the lemon juice brightens the flavor and keeps it fresh. For a tropical touch, add pineapple chunks — they balance the salt and lemon beautifully. If your rice is cold from the fridge, break it up before adding it to the pan so it reheats evenly without clumping.
Servings: 2 (makes about 2½ to 3 cups total).
Add pineapple chunks for a light, tropical sweetness.
Sprinkle in a pinch of turmeric or curry powder for extra warmth and color.
Finish with a dash of soy sauce or Maggi for a deeper, savory flavor.
Top with a fried egg or sliced avocado to make it a more filling meal.
Garnish with chopped green onions or parsley for freshness.
Calories: 240 kcal | Protein: 4 g | Fat: 8 g | Carbohydrates: 38 g | Fiber: 3 g | Sugars: 3 g | Sodium: 180 mg
Values are approximate and may vary depending on ingredients used.
Try our Leftover Taco Meat Veggie Skillet or Pickled Vegetables for easy, colorful meals that make the most of what’s already in your kitchen.
