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.
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 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
Instructions
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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.
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Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)
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Fine dice the onion and grate the carrot.
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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.
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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.
Recipe Notes
*Or 1 cup uncooked Jasmine rice with 1 Tbsp unsalted butter and 1/2 tsp salt