Cabbage Fried Rice

Cabbage Fried Rice

from natashaskitchen.com
6 servings

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)

Directions

  1. 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. 2

    Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)

  3. 3

    Fine dice the onion and grate the carrot.

  4. 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. 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.