natashaskitchen4.9
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.
👥 6 Servings👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
📝 Preparation Steps
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.
tsp salt (or to taste or no salt at all!)1/4
2
Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)
3
Fine dice the onion and grate the carrot.
medium onion (1 cup, finely diced)1large carrot (1 cup peeled and grated)1
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.
cooking oil2 Tbsplarge carrot (1 cup peeled and grated)1medium onion (1 cup, finely diced)1
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.
Soy Sauce2 Tbspsesame oil (this gives the rice an authentic Asian aroma & flavor)1 tsp
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