Cabbage Fried Rice Recipe
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This cabbage fried rice takes less than 30 minutes and is a great way to use up left-over rice. It’s a breeze and has fabulous Asian-inspired flavor.
I almost did a cartwheel when I learned that RiceSelect™ picked me to review their Jasmati® rice. I thought long and hard about a recipe worthy of this post. Why is it so hard to come up with something when there’s a deadline?
I have several rice recipes posted already, but I wanted something new and amazing; something that would make you crave rice. We tested 4 different recipes and ate a lot of rice this week. But, at least we ate high quality jasmine (Jasmati) rice. This cabbage fried rice was actually the first recipe that my sisters recommended I make. I judged the recipe thinking it was too simple to be awesome. I was wrong. Thanks Tanya and Alla!
RiceSelect has several different products to choose from which is so nice because I’m always looking for ways to change things up in the kitchen to add variety and amazing flavor to our menu (wow that was a long sentence, but it worked; phew!). They also carry several organic and all-natural lines which gives me peace-of-mind. I feel so good about serving it to my family.
Check out the Rice Select Website to learn more about their products. You can purchase their products in the RiceSelect Amazon Store, but it’s also sold in grocery stores like Albertsons or Fred Meyer.
Ingredients for Cabbage Fried Rice
1 small or 1/2 large green cabbage, (about 8 cups), finely sliced
1 large carrot (1 cup) peeled and grated
1 medium onion (1 cup), finely diced
2 Tbsp cooking oil
3 cups leftover cooked RiceSelect Jasmati Rice
OR 1 cup uncooked RiceSelect Jasmati Rice with 1 Tbsp butter and 1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp Soy Sauce
1 tsp sesame oil (you’ll be glad you used it)
1/4 tsp salt (or to taste or no salt at all!)
1/8 tsp freshly ground black pepper, or to taste
Creating amazing food starts with using the best ingredients, and with stir-fry, you need the best rice. This is the Jasmati rice sent to me by RiceSelect. Each of their products has its own distinct flavor, aroma and texture. Jasmati is a long grain American grown rice.
If possible, I try to buy foods grown in the U.S. Jasmati rice has soft snowy white grains and the same enticing aroma and sweet nutty flavor of exotic Thai jasmine rice. It’s so awesome that it needed its own moment in the spotlight:
How to Make Cabbage Fried Rice:
1. Rinse 1 cup rice about 4 times or until water runs almost clear; drain well and cook RiceSelect Jasmati Rice according to package instructions with 1 Tbsp butter and 1/2 tsp salt. I used my rice maker and it’s easy peasy. Once it’s cooked, remove from heat and set aside.
2. Finely slice the cabbage. Using a Mandolin is the fastest way to accomplish this.
3. Finely dice the onion and grate the carrot.
4. Heat a large, heavy bottomed skillet or a Wok over very high heat. Once preheated, add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden.
Stir constantly so it doesn’t scorch to the bottom of the pan. The veggies fill and take over the pan at first but shrink down to about 1/3 or 1/2 of their original size.
5. Add in 2 Tbsp butter and 3 cups cooked rice (1 cup dry rice makes about 3 cups cooked rice just in case someone out there didn’t know). Stir to combine. Add 2 Tbsp soy sauce, 1 tsp sesame oil, plus salt and pepper to taste (I didn’t use salt and sprinkled in 1/8 tsp pepper).
Note: don’t over-do it with the salt since soy sauce is naturally salty!). Stir well to combine and serve. Yum.
Serve over lettuce leaves to add a little pizzazz to your dinner table. I guess you could even eat the lettuce if you really wanted to.
Cabbage Fried Rice
- 1 small or 1/2 large green cabbage (about 8 cups), finely sliced
- 1 large carrot 1 cup peeled and grated
- 1 medium onion 1 cup, finely diced
- 2 Tbsp cooking oil
- 3 cups cooked Jasmine rice *
- 2 Tbsp unsalted butter
- 2 Tbsp Soy Sauce
- 1 tsp sesame oil this gives the rice an authentic Asian aroma & flavor
- 1/4 tsp salt or to taste or no salt at all!
- 1/8 tsp freshly ground black pepper or to taste
Rinse 1 cup rice about 4 times or until water runs almost clear; drain well and cook rice according to package instructions with 1 Tbsp butter and 1/2 tsp salt. You can also use a rice maker. Once it's cooked, remove from heat and set aside.
Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)
Fine dice the onion and grate the carrot.
Heat a large, heavy bottomed skillet or a Wok over very high heat. Add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden. Stir constantly so it doesn't scorch to the bottom of the pan. The veggies will shrink down to about 1/3 or 1/2 of their original size.
Add in 2 Tbsp butter and 3 cups cooked rice. Stir to combine. Add 2 Tbsp soy sauce, 1 tsp sesame oil, plus salt and pepper to taste (I didn't use salt and sprinkled in 1/8 tsp pepper). Stir well to combine and serve.
*Or 1 cup uncooked Jasmine rice with 1 Tbsp unsalted butter and 1/2 tsp salt