Cabbage Fried Rice
User Reviews
4.9
Cabbage Fried Rice
Description
The recipe starts by thoroughly rinsing and cooking jasmine rice with butter and salt, yielding fluffy grains. Meanwhile, cabbage is finely sliced, carrot grated, and onion diced to distribute flavor evenly through the stir-fry. Vegetables are cooked in neutral oil over very high heat until wilted and lightly golden, avoiding burning with constant stirring.
Butter and cooked rice are then added to the pan, combined with soy sauce, sesame oil, and seasonings to deliver umami depth and the characteristic aromatic notes of sesame. The dish is adjusted with salt and freshly ground black pepper to taste, and served immediately while warm and tender with slight bite from the cabbage.
This straightforward preparation highlights simple ingredients with minimal seasoning to showcase natural vegetable sweetness complemented by aromatic rice and soy. It works well as a side or vegetarian-friendly main when paired with other dishes.
Ingredients
- 1 green cabbage about 8 cups), finely sliced, small or 1/2 large
- 1 carrot 1 cup peeled and grated, large
- 1 onion 1 cup, finely diced, medium
- 2 Tbsp neutral cooking oil generic cooking oil
- 3 cups jasmine rice cooked
- 2 Tbsp butter unsalted
- 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 black pepper or to taste, freshly ground
Instructions
- 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.
Notes
- Use jasmine rice cooked with butter and salt for best texture and flavor.
- Wash rice thoroughly until water runs clear to remove excess starch.
- Finely slice cabbage (a mandolin works well) for fast, even cooking.
- Stir-fry vegetables over high heat to achieve slight golden color without scorching.
- Adjust seasoning with salt and pepper to your taste; some may omit salt completely.
User Reviews
Overall Rating
4.9
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