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Cabbage Fried Rice Recipe

A green plate of cabbage fried rice

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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

Cabbage Fried Rice-2

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:

print-cabbage-fried-rice-1

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.

print-cabbage-fried-rice-2

2. Finely slice the cabbage. Using a Mandolin is the fastest way to accomplish this.

Cabbage Fried Rice-2-2

3. Finely dice the onion and grate the carrot.

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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.

print-cabbage-fried-rice-4

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.

print-cabbage-fried-rice-5

print-cabbage-fried-rice

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.

print-cabbage-fried-rice-2

Cabbage Fried Rice

4.84 from 42 votes
A green plate of cabbage fried rice
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$6
Keyword: Cabbage Fried Rice
Cuisine: Russian, Ukrainian
Course: Side Dish
Servings: 6

Ingredients

  • 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 <a href="http://goo.gl/ILZRu" target="_blank" data-mce-href="http://goo.gl/ILZRu">RiceSelect </a>Jasmati Rice
  • ~OR 1 cup uncooked <a href="http://goo.gl/ILZRu" target="_blank" data-mce-href="http://goo.gl/ILZRu">RiceSelect </a>Jasmati Rice with 1 Tbsp unsalted butter and 1/2 tsp salt
  • 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

Instructions

  1. 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.
  2. Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)
  3. Fine dice the onion and grate the carrot.
  4. 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.
  5. 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.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Theresa
    April 28, 2020

    I made my own twists like hubby’s home grown garlic (powder) and fresh ginger. No Soy here so I substituted Worcestershire..added unsalted cashew, frozen bag of stir fry veggies and a handful of craisins…so much food, so filling, so delicious, Great idea~thanks!

    Reply

    • Natasha's Kitchen
      April 28, 2020

      Awesome, thank you for sharing your substitutes, Theresa. That’s really helpful for others who would like to do the same.

      Reply

  • Dorothy Jones
    March 11, 2020

    I just made this and cant stop eating it .its so yummy
    I added a few frozen peas for more colour also added nuttlelex instead of butter to make it a vegan dish my daughter is vegan and is going to love this

    Reply

    • Natasha's Kitchen
      March 11, 2020

      Hi Dorothy, that sounds awesome. I’m glad that you added some ingredients to make the recipe better. Thanks for sharing that with us!

      Reply

  • Bill Fodor
    January 17, 2020

    Natasha, God Bless you & your Family & thank you so much, for all your great recipes, mostly old style, old country. All loved by Ukrainian, Polish, Slavish & Hungarian(which I am) ! I just got all your fried rice recipes & can’t wait to make them ! I can already taste them !!! you make a 78 yr. old man happy. My wife passed away almost 15 yrs. ago & since then, i got a love for cooking. Again, Thank You……

    Reply

    • Natasha
      January 17, 2020

      Hi Bill, thank you so much for writing in. It is a pleasure to meet you and I hope you love every recipe you try!

      Reply

  • Lucia
    August 3, 2019

    Very good and easy to make!

    I held off on the sesame oil at the end because it felt a bit heavy (may have added a wee bit too much butter though…)

    What I also changed was that after about 10 minutes of cooking the vegetables, I added some grated garlic (2 smaller cloves) and fresh ginger (about a 1 inch piece). Stirred that in and cooked for about 1 minute and afterwards added the rice, butter and soy sauce. It really made the dish lovely fragrant.

    Reply

    • Natashas Kitchen
      August 3, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Lucia!

      Reply

  • Valerie
    April 27, 2019

    Delicious! I fried diced bacon and then sautéed the cabbage mix in the bacon crease.This was a side to my coconut curry chicken.

    Reply

    • Natashas Kitchen
      April 27, 2019

      Thank you so much for sharing that with me Valerie!

      Reply

  • coralcrue
    January 20, 2019

    Thanks for this tip- 1 cup dry rice makes about 3 cups cooked rice just in case someone out there didn’t know
    i am the someone who doesn’t know that 🙂 Would love for such tips in all recipes.

    Reply

    • Natashas Kitchen
      January 20, 2019

      Thank you for that feedback! 🙂

      Reply

  • Melanie Ford
    September 7, 2018

    I used this recipe however additionally sauteed diced red and green peppers with a diced red onion along with the flavors together with the additional ingredients was really yummy. Thank you

    Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Melanie! That is a great idea. I can imagine it tastes that much better with these additions! Thank you for sharing that with me!

      Reply

  • Cristina Sanchez
    March 30, 2018

    Hi Natasha, I love your recipes!!I Last night I made this recipe, soooo gooood!!! I added chicken and garlic, I cut the chicken in small pieces, I minced the garlic, I cook both in a frying pan separate, I added pepper and a little salt. When the rice and cabbage was ready, I added the chicken. Was delicious!!!! And I use brown rice leftover from the day before. Thanks again!!!!! Blessings for you and your beautiful family!

    Reply

    • Natasha's Kitchen
      March 30, 2018

      Hello Cristina! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your fantastic review with other readers!

      Reply

  • Diane
    December 29, 2017

    Can you freeze this?

    Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Diane, I honestly haven’t tried freezing but I think it might work.

      Reply

  • Barbara
    July 7, 2017

    Just made it, very good !!! Thank you for great recipe.

    Reply

    • Natasha's Kitchen
      July 7, 2017

      You’re welcome Barbara! I’m so glad to hear you enjoy the recipe!

      Reply

  • daniel k
    July 19, 2016

    Love the cabbage recipe,delicious meal

    Reply

    • Natasha
      natashaskitchen
      July 19, 2016

      Thank you Daniel 😁.

      Reply

  • Whitney Jackson
    May 2, 2016

    I had left over rice, chicken and a ton of cabbage I needed to use and I happened to stumble upon this recipe. I didn’t have carrots but did have bean sprouts so I added those to your recipe. Once again I enjoyed another one of your wonderful recipes. This was so yummy! I had leftovers for lunch toady and it was just as good. Will make this again!

    Reply

    • Natasha
      natashaskitchen
      May 2, 2016

      I love the ideas of adding chicken and sprouts! I’m so happy you enjoyed the recipe! 🙂

      Reply

  • Dina Skorev
    April 28, 2016

    Hi Natasha, love your website 👍
    I have made this yummy food before but today I made it with a mix of brown rice and quinoa and it was just as delicious!!!

    Reply

    • Natasha
      natashaskitchen
      April 28, 2016

      Oh my goodness that does sound so yummy and healthy! Thank yo for sharing! 🙂

      Reply

  • Ann Leffler
    September 25, 2015

    Absolutely delicious! My husband and my 16 month old grandson loved it as well! Thank-you so much for this recipe. I would rate it a 10 if I could.

    Reply

    • Natasha
      natashaskitchen
      September 25, 2015

      That is awesome!! Thank you so much Ann 🙂

      Reply

  • Marina
    September 8, 2015

    I love this dish! I’ve made it several times and it went really fast in my house every time. The last time I sautéed two chicken breasts cut into pieces, tossed with some herbs and then added to the rice. It turned out soo delicious. I love meat so I felt like this dish was missing it. Now it’s perfect and a favorite at home!

    Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Thank you so much for sharing your modifications with me! Now I have to try your version 🙂

      Reply

  • Tanya V
    April 29, 2015

    Hi Natasha,
    thank you for posting this recipe and other delicious recipes. I added everything besides sesame oil, but added chicken thighs and white rice, not the RiceSelect Jasmati Rice. Whoever tried tried your recipe I made, they liked it.
    Have a wonderful day during the nice weather. God bless you and your family.

    Reply

    • Natasha
      natashaskitchen
      April 30, 2015

      Tanya, thank you for the great review and great job on improvising :).

      Reply

  • Lena
    February 8, 2015

    Thank you for this recipe I really liked it! I actually added two cloves of garlic for a little more flavor and it turned out delicious!! Sooo excited about this recipe 🙂

    Reply

    • Natasha
      natashaskitchen
      February 8, 2015

      I love the idea of adding garlic – it has a way of making savory foods better! 🙂

      Reply

  • Liliya
    September 22, 2014

    The best recipe love it:)

    Reply

    • Natasha
      natashaskitchen
      September 22, 2014

      I’m so glad to hear that 🙂 Thanks Liliya!

      Reply

  • Carly
    September 8, 2014

    Quick and Yummy recipe! I used purple cabbage and topped it with some toasted sesame seeds! 🙂

    Reply

  • Svetlana
    August 18, 2014

    Спасибо вам за рецепт! Я сегодня приготовила капусту с рисом очень вкусно получилось, спасибо за рецепт, это блюдо будет у меня теперь очень часто в моем меню

    Reply

    • Natasha
      natashaskitchen
      August 18, 2014

      Svetlana, I’m so happy that you liked the recipe and that it’s going into your regular rotation! Thanks so much for the great review! 🙂

      Reply

  • Mariyana
    March 8, 2014

    Was so fast an easy to make and tasted great! Thanks!

    Reply

    • Natasha
      natashaskitchen
      March 8, 2014

      It’s a great way to get more veggies in! 😉 I’m so glad you liked it.

      Reply

  • Alice William
    January 8, 2014

    Tried this for dinner today with red cabbage and turned out to be a favorite! Thanks Natasha 🙂

    Reply

    • Natasha
      natashaskitchen
      January 8, 2014

      It’s great to know it works well with red cabbage! Thanks Alice 🙂

      Reply

  • Marco
    November 2, 2013

    I just made this recipe for my family, we had leftover rice and a cabbage that really needed to be used. This was perfect! I added 2 tbsp garlic, 3 eggs, and four slices of smoked turkey for protein (teens need their protein!!). Thank you for posting, this is a dish we will be eating regularly now. Everyone loved it- even the picky eaters!

    Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      You are welcome Marco, I love to hear a good report and great job on improvising :).

      Reply

  • Julie
    November 1, 2013

    I made this today and it was delicious. Hubs loved it too! Question: is there such thing as over-cooked rice? The rice was a mush once I combined everything together. Could it be over-cooked rice? Or maybe I over mixed the whole thing? Any advise? I used basmati rice and yes, I did rinse it well.

    Reply

    • Natasha
      natashaskitchen
      November 1, 2013

      It shouldn’t have been sticky. Was your rice cold when you added it? If it was and you rinsed it well, it could have been overcooked. Did it seem that way to you?

      Reply

  • Alex Greene
    September 29, 2013

    Thanks for the recipe! I tried it today with quinoa instead of white rice and it came out beautifully! You were right about soy sauce, it does add quite a bit of sodium. I’ll use the low-sodium version next time.

    Reply

  • Anna
    July 12, 2013

    But I wanted a little “zest” in it & added a few cloves of minced garlic. It turned out SO good!! Will be making this again for sure.

    Reply

    • Natasha
      natashaskitchen
      July 12, 2013

      Oooh that’s brilliant. Garlic makes most things way better! 🙂

      Reply

  • Anna
    July 12, 2013

    Natasha,
    Made this tonight, turned out so good. My husband also could not stop eating it

    Reply

  • Adrienne
    May 21, 2013

    I just made this for dinner (exceptions: I’m out of onion and carrot [how does that happen?!]) and it’s delicious despite my exceptions. I sauteed garlic just before adding the cabbage and used reduced sodium soy sauce. The sesame oil is definitely worth it. This is a great dinner for a busy night, and uses minimal dishes.

    Reply

    • Natasha
      natashaskitchen
      May 21, 2013

      I’m glad it was still great despite not having onion or carrot. That’s what I loved about it too; I’m very mindful of the dish factor 🙂 If you liked this, make sure to check out my shrimp fried rice!

      Reply

  • Donna Kozar
    May 15, 2013

    Rice Select would be great in my stir fry.

    Reply

  • Janice Cooper
    May 15, 2013

    Tweeted
    https://twitter.com/disneyfan40/status/334863195070140416

    Reply

  • Janice Cooper
    May 15, 2013

    I would love to use this when making stir fry or Spanish rice

    Reply

  • Miranda Ward
    May 15, 2013

    This would be great to add to all different kinds of meat to stretch the meals to go further!

    freebiegoddess03@aol.com

    Reply

  • LAMusing
    May 15, 2013

    https://twitter.com/LAMusing/status/334825367040831488

    Reply

  • LAMusing
    May 15, 2013

    I’d make teriyaki chicken over rice. Yum.

    Reply

  • Lillian
    May 15, 2013

    Rice and fish is always good!

    Reply

  • shirley zolenski
    May 15, 2013

    tweeted
    https://twitter.com/daveshir2005/status/334818266654597120

    Reply

  • shirley zolenski
    May 15, 2013

    I would make chicken stir fry over rice

    Reply

  • Thomas Murphy
    May 15, 2013

    https://twitter.com/thomasmurphy40/status/334795185370316800

    Reply

  • Thomas Murphy
    May 15, 2013

    I would use it to make a chicken and veggie stirfry

    Reply

  • Jackee
    May 15, 2013

    Tweeted

    Reply

  • Jackee
    May 15, 2013

    I’d use it to make sushi rice.

    Reply

  • Shannon
    May 15, 2013

    I’d use it in a veggie stir fry.

    Reply

  • Sand
    May 15, 2013

    It would bring a variety because it’s new and I love to try new things.

    Reply

  • Veronica Garrett
    May 15, 2013

    I would use it to make chicken and rice.

    Reply

  • Terry Cross
    May 15, 2013

    https://twitter.com/tlcfromtn/status/334742451975778304

    Reply

  • Terry Cross
    May 15, 2013

    I would incorporate it into more of my dishes and use it instead of potatoes or pasta

    Reply

  • Amanda Sakovitz
    May 15, 2013

    https://twitter.com/aes529/status/334731850067103744

    Reply

  • Amanda Sakovitz
    May 15, 2013

    I would make a stir-fry!

    Reply

  • susan smoaks
    May 15, 2013

    I would use the riceselect to bring variety to our meals with the texmati and kasmati, they would be nice additions to our current meal menus!

    Reply

  • Sara Floyd
    May 15, 2013

    I tweeted https://twitter.com/FloydSara/status/334708008133206016

    Reply

  • Sara Floyd
    May 15, 2013

    I would use rice select because it is so versatile and can be used in many different dishes

    Reply

  • almanyc
    May 15, 2013

    i’d use it in a stir fry

    Reply

  • kathy pease
    May 15, 2013

    https://twitter.com/klp1965/status/334669631874809856

    Reply

  • kathy pease
    May 15, 2013

    I would make Shrimp & Chicken With Rice
    http://www.food.com/recipe/shrimp-chicken-with-rice-211924

    Reply

  • tracey byram
    May 15, 2013

    I’d use the rice to make stuffed cabbage.

    Reply

  • cassandra
    May 15, 2013

    I would use it to introduce foods that are unfamiliar to the family. I often hide mushrooms or peppers in rice. However I love the taste. Little ones not so much. I would perhaps make a stir fry or stuffed cabbage this has inspired me to do!

    Reply

  • Tim Moss
    May 14, 2013

    I’d add variety by making rice pudding.

    Reply

  • Carole Ingram
    May 14, 2013

    https://twitter.com/CaroleIngram4/status/334520930657263616 cfingram @ gmail

    Reply

  • Carole Ingram
    May 14, 2013

    I would LOVE LOVE LOVE to learn how to make stuffed cabbage rolls with rice, however my husband doesn’t like cabbage 🙁 but I do crave it sooooooo soooooo badly!! cfingram @ gmail

    Reply

  • Kayla
    May 14, 2013

    I’d make rice pilaf!

    Reply

  • Lisa Garner
    May 14, 2013

    I Tweeted: https://twitter.com/lisalmg/status/334484653941596162
    lisalmg25 at gmail dot com

    Reply

  • Lisa Garner
    May 14, 2013

    I would use Rice Selects to change up my current Stuffed Bell Pepper recipe.
    lisalmg25 at gmail dot com

    Reply

  • samantha s
    May 14, 2013

    I followed you on twitter and tweeted
    https://twitter.com/kissxmonkeybutt/status/334468747127578624

    Reply

  • samantha s
    May 14, 2013

    We eat rice at least twice a day in my house. I can make it as an entree, side dish, or dessert and my family would still enjoy it. My husband’s favorite rice dessert is coconut rice. I usually prep it overnight to let the rice soak up the coconut milk and then I either use food dye colors like green or yellow and make it fun. I usually make a small wrap using banana leaves and I will occasionally add a banana with the steamed rice.

    Reply

  • kelly mcgrew
    May 14, 2013

    looks delicious! would love to use this in my stir fry dishes.

    Reply

  • Valerie Taylor Mabrey
    May 14, 2013

    I would love to use it for Chicken masala on it
    vmkids3 at msn dot com

    Reply

  • Brenda Elsner
    May 14, 2013

    I would use this rice in my cheesy beef rice casserole.

    Reply

  • thischickwins
    May 14, 2013

    i’d use it with bits of cilantro in a burrito

    Reply

  • ewhatley
    May 14, 2013

    We eat a lot of stir fry dishes with rice and I want to try some of these varieties instead of our plain white rice.

    Reply

  • maria cantu
    May 14, 2013

    I use it to make some mexican rice.

    Reply

  • angie lilly
    May 14, 2013

    I tweeted here: https://twitter.com/MsTofuFairy/status/334309533881077760

    Reply

  • angie lilly
    May 14, 2013

    One of my favorite foods in the world is Indian. I have never made it myself though and always go to a restaurant to have it. It would be cool to use this rice to try and make some myself!

    Reply

  • Jennifer
    May 14, 2013

    My family loves this rice with grilled shrimp and veggies on top!

    Reply

  • s riches
    May 14, 2013

    My tweet

    https://twitter.com/sparkedcat/status/334298201081405440

    Reply

  • s riches
    May 14, 2013

    I would use it to make spicy rice and beans.

    Reply

  • Melissa
    May 13, 2013

    I don’t use a lot of spices in my meals, but this would be awesome in stir fry! Also in stuffed red peppers

    Reply

  • Daniel M
    May 13, 2013

    great for a side on any meal

    Reply

  • lulu
    May 13, 2013

    I make almost the same kind of recipe ,but i add diced potatoes and red bell peppers.

    Reply

  • clynsg
    May 13, 2013

    Rice is very versatile, and can be changed by additions (spices, vegetables, meats, etc) to provide anything from a main dish to a dessert.

    Reply

  • Lorena Keech
    May 12, 2013

    I would use it in our favorite shrimp/orange stir fry recipe.

    Reply

  • Tabathia B
    May 12, 2013

    tweet https://twitter.com/ChelleB36/status/333656911062908928

    tbarrettno1 at gmail dot com

    Reply

  • Tabathia B
    May 12, 2013

    I would use it with some chicken and veggies or make a pork free jambalaya

    tbarrettno1 at gmail dot com

    Reply

  • Pam
    May 12, 2013

    I would use select rice to go with my chicken cordon bleu recipe. It would be a tasty side dish. By the way, your rice recipe looks fabulous!

    Reply

  • Deb Anderson
    May 12, 2013

    https://twitter.com/tnshadylady/status/333601115008552960

    Reply

  • Deb Anderson
    May 12, 2013

    I add rice to just about every soup or casserole I make, so this would bring extra flavor to my standard recipes!

    Reply

  • April V.
    May 12, 2013

    We don’t eat a lot of rice so it might be nice to add in recipes like this one. Although I am not a big fan of regular cabbage. I wonder if using red cabbage would change it too much?

    Reply

  • Wild Orchid
    May 11, 2013

    https://twitter.com/WildOrchid985/status/333382748486131712

    Reply

  • Wild Orchid
    May 11, 2013

    I would make a delicious stir-fry.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

    Reply

  • Betty C
    May 11, 2013

    Tweet – https://twitter.com/willitara/status/333357338985631744

    Reply

  • Betty C
    May 11, 2013

    I would use it to complement my apricot glazed chicken.

    Reply

  • Sylvie W
    May 11, 2013

    Rice Select inspires me to cook rice more often (more than once every three months) because of the variety. I tasted Jasmine rice at my mom’s and it is really good, it has nothing to do with plain old long grain rice.

    Reply

  • Tiffany Hearn
    May 11, 2013

    I would use it in stir fry! Thanks for the awesome giveaway!

    Reply

  • Shannon
    May 10, 2013

    Sriracha Fried Rice! Yum!

    Reply

  • cw
    May 10, 2013

    I would add this rice to paella or to my green curry…or to any stir fry

    Reply

  • Ashley Tucker
    May 10, 2013

    https://twitter.com/ajoy1332/status/332874895564353537

    Reply

  • Ashley Tucker
    May 10, 2013

    I’d use Rice Select to make some teriyaki chicken!

    Reply

  • Katrina T
    May 9, 2013

    I would serve it with vegetable and chicken stir fry…..yum

    Reply

  • sandra
    May 9, 2013

    would provide more dinner inspirations

    Reply

  • Laura
    May 9, 2013

    http://twitter.com/imprfctbutloved/status/332496476758474752

    Reply

  • Laura
    May 9, 2013

    I love their wild rice mix! I use it in chili.

    Reply

  • Bridget Vanover
    May 9, 2013

    I would use it to make one of my family’s favorites, rice pudding.

    Reply

  • Angel Jacklyn
    May 8, 2013

    HERE’S THE LUCKY WINNING TWEET ENTRY! LOL! https://twitter.com/kytah00/status/332340203144486913

    Reply

  • Angel Jacklyn
    May 8, 2013

    I’D USE IT BY MIXING A COUPLE RICE SELECT FLAVORS TOGETHER AS A SIDE DISH!

    Reply

  • Kerry
    May 8, 2013

    There’s an orange chicken crock pot recipe I really want to try. I would love to try it with RiceSelect!

    Reply

  • patricia skinner
    May 8, 2013

    I would make a Mint Jasmati Rice and pair it with Baked Salmon.

    Reply

  • ky2here
    May 8, 2013

    https://twitter.com/ky2here1/status/332235119094034435

    Reply

  • ky2here
    May 8, 2013

    The jasmati rice would lend itself to different interpretations of our family favorites including refried beans and rice and sticky rice for sushi.

    Reply

  • nickie
    May 8, 2013

    I would add it to stir fry.

    Reply

  • Amy L
    May 7, 2013

    I tweeted
    https://twitter.com/amylou61/status/331973891901775873

    Reply

  • Amy L
    May 7, 2013

    I’d like to try the Jasmati in cabbage rolls. I’d also use it to make what I call Salsa Rice – I substitute salsa for 1/4 to 1/3 cup of the cooking liquid and mix in some chopped cilantro after cooking.

    Reply

  • Carolsue
    May 7, 2013

    Tweet
    https://twitter.com/MsCarolsueA/status/331958919566082048
    Digicats {at} Sbcglobal {dot} Net

    Reply

  • Carolsue
    May 7, 2013

    I would make Tex Mex beans and rice with lots of spices in it (i.e, oregano, cumin, etc.)
    Digicats {at} Sbcglobal {dot} Net

    Reply

  • Erika JM
    May 7, 2013

    I love your recipe! I’d like to try it out soon. I would use the Rice Select Jasmati rice to make chicken and shrimp teriyaki over a bed a bok choy, bell peppers, carrots, fresh ginger and rice!

    Reply

  • Katrina T
    May 7, 2013

    I would use it to make a variety of foods, I love the aroma.

    Reply

  • victoria dudkin
    May 6, 2013

    I would mix cooked rice with chopped, fried bacon, mushrooms and shallots. It’s quick and super delicious!

    Reply

  • amy pugmire
    May 6, 2013

    tweet
    https://twitter.com/1amypugmire/status/331618045862756353

    Reply

  • amy pugmire
    May 6, 2013

    I would use it to bring a variety of chicken meals to the table. we love chicken fried rice! and my kids love rice in general! a family favorite!

    Reply

  • Ashley H
    May 6, 2013

    i would make cilantro rice

    Reply

  • Julie Smith
    May 6, 2013

    I would use it instead of Basmati for my Persian jeweled rice. Thanks for the chance to win!

    Reply

  • Debbie B
    May 5, 2013

    i tweeted here: https://twitter.com/bellows22/status/331232704089710592

    Reply

  • Debbie B
    May 5, 2013

    i would use it in a stir fry

    Reply

  • Blessie Nelson
    May 5, 2013

    tweeted
    https://twitter.com/Bless_Eliz/status/331214957976895488

    Reply

  • Blessie Nelson
    May 5, 2013

    i would make a wonderful aromatic mutton biryani with clarified butter and fried cashews and raisins and mutton meat with rice select rice

    Reply

  • DianaG
    May 5, 2013

    I would use Rice for many different things from meals to sweet food for plov, stir fry to sweet rice kasha!
    Thank you Natasha

    Reply

  • Erica Best
    May 4, 2013

    https://twitter.com/purplelover04/status/330787187752841217

    Reply

  • Erica Best
    May 4, 2013

    I would use to add life to my old tried recipe

    Reply

  • Yona
    May 4, 2013

    Love jasmine rice, and I would use it to cook healthy burrito bowls – I have a copycat recipe that I use to make a Chipotle’s burrito bowl with chicken, ground beef or steak.

    Reply

  • Amy Tong
    May 3, 2013

    tweeted:
    https://twitter.com/uTry_it/status/330217193503604736

    amy [at] utry [dot] it

    Reply

  • Amy Tong
    May 3, 2013

    I would use RiceSelect in different recipes to bring variety to my dinner table. I can use it to make my Shrimp Fried rice, tropical rice pudding, and my family’s favorite stuffed rice balls.

    amy [at] utry [dot] it

    Reply

  • Dan R
    May 2, 2013

    The only rice I usually have is Shrimp Fried Rice from the Chinese place nearby so I’d love to try something new!

    Reply

  • Yana
    May 2, 2013

    I would definitely try Jasmati rice instead of standard rice I use for my stuffed peppers!!! My hubby’s favorite

    Reply

  • joni
    May 2, 2013

    https://twitter.com/smilekisses/status/329840550700269568
    dolniaks at consolidated dot net

    Reply

  • joni
    May 2, 2013

    I would use it with Polynesian Chicken.
    dolniaks at consolidated dot net

    Reply

  • One Frugal Girl
    April 30, 2013

    Tweet: https://twitter.com/OneFrugalGirl/status/329429493506772992 onefrugalgirl AT gmail DOT com

    Reply

  • One Frugal Girl
    April 30, 2013

    I would use it to make fried rice. I used to make that all the time with stir-fried veggies, but I haven’t tried it in ages. It’s so delicious I should dig that recipe out and try it again.

    Reply

  • Merle M
    April 30, 2013

    https://twitter.com/Merle0304/status/329330659418058752

    Reply

  • Merle M
    April 30, 2013

    I’d like to add this to curry

    Reply

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