Cabbage Fried Rice Recipe
This Cabbage Fried Rice is a quick and flavorful weeknight dinner! Packed with crunchy veggies and savory sauce, it's a must-try!
Servings: 4 servings
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 choose your favorite oil for frying
- 3 cups cooked Jasmine rice day-old works best
- 2 Tbsp unsalted butter
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt adjust to taste
- 1/8 tsp freshly ground black pepper a dash for heat
Instructions
- Start by finely slicing the cabbage, grating the carrot, and dicing the onion. This prep work is crucial for even cooking and texture.
- In a large skillet or wok, heat the cooking oil over medium-high heat. You want the oil hot enough to sizzle when you add the vegetables.
- Add the diced onion to the skillet and sauté for about 2-3 minutes until it becomes translucent. This step will build a lovely foundation for your fried rice.
- Toss in the grated carrot and sliced cabbage. Stir-fry for about 5-7 minutes, or until the cabbage is wilted and tender but still has a nice crunch.
- Next, add the cooked Jasmine rice to the skillet. Make sure to break up any clumps of rice to ensure even cooking. Stir everything together.
- Add the unsalted butter, soy sauce, sesame oil, salt, and black pepper. Stir well to combine, letting the rice absorb the rich umami flavors. Cook for an additional 2-3 minutes.
- Once everything is heated through and well combined, remove from heat. Taste and adjust seasoning if necessary. Serve hot, and enjoy your delicious Cabbage Fried Rice!
Equipment
- Large Skillet or Wok
- Spatula
- Grater
- Knife and cutting board
- Measuring Spoons and Cups
Notes
- For added protein, include grilled chicken, shrimp, or tofu.
- Swap in other vegetables like bell peppers or peas for variety.
- To make it vegan, omit the butter or use a plant-based alternative.