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.
- 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
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.