Description
A flavorful and healthy Cabbage Fried Rice recipe combining finely sliced cabbage, grated carrot, and diced onion stir-fried with fragrant Jasmine rice, soy sauce, and sesame oil. This quick and easy dish is perfect for a light lunch or dinner and can serve up to six people.
Ingredients
Scale
Vegetables
- 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)
Main Ingredients
- 3 cups cooked Jasmine rice
- 2 Tbsp cooking oil
- 2 Tbsp unsalted butter
- 2 Tbsp soy sauce
- 1 tsp sesame oil
Seasonings
- 1/4 tsp salt (or to taste, optional)
- 1/8 tsp freshly ground black pepper (or to taste)
Instructions
- Cook the rice: Rinse 1 cup of rice about 4 times or until the water runs almost clear. Drain well and cook the rice according to package instructions with 1 Tbsp butter and 1/2 tsp salt. You may also use a rice cooker. Once cooked, remove from heat and set aside.
- Prepare the vegetables: Finely slice the cabbage using a sharp knife or mandolin for speed. Then finely dice the onion and peel and grate the carrot.
- Heat the skillet or wok: Place a large, heavy-bottomed skillet or wok over very high heat. Add 2 Tbsp cooking oil to the hot pan.
- Sauté the vegetables: Add the sliced cabbage, grated carrot, and diced onion to the skillet. Stir-fry over very high heat for 7 to 10 minutes until the cabbage wilts and starts to turn golden. Stir constantly to prevent burning. Vegetables will reduce to about one-third to one-half their original volume.
- Add butter, rice, and seasonings: Stir in 2 Tbsp unsalted butter and 3 cups of cooked Jasmine rice, combining evenly. Add 2 Tbsp soy sauce, 1 tsp sesame oil, and season with salt and freshly ground black pepper to taste. Stir well to incorporate all flavors.
- Serve hot: Once all ingredients are well combined and heated through, serve the cabbage fried rice immediately for best flavor and texture.
Notes
- Using a mandolin for slicing cabbage makes prep faster and ensures even thickness.
- Stir constantly while cooking vegetables to avoid scorching and to encourage even cooking.
- You can adjust salt and pepper to your taste or omit salt entirely for a low-sodium option.
- Leftover cooked rice works well; for best results, refrigerate rice before using.
- Substitute soy sauce with tamari for a gluten-free version.
- For added protein, consider stirring in cooked diced chicken, tofu, or eggs.
