Instructions

• Prepare the vegetables and rice: finely slice 1 small (or 1/2 large) green cabbage (about 8 cups), peel and grate 1 large carrot (about 1 cup), and finely dice 1 medium onion (about 1 cup). Measure 3 cups cooked Jasmine rice.
• If your rice is not already cooked, cook Jasmine rice according to package instructions, cool slightly, then measure 3 cups cooked rice before proceeding.
• Heat a large heavy-bottomed skillet or wok over very high heat until hot. Add 2 Tbsp cooking oil and swirl to coat the pan.
• Add the sliced cabbage, grated carrot, and diced onion to the hot pan. Sauté over very high heat, stirring constantly, until the cabbage is wilted and beginning to turn a little golden, about 7–10 minutes (the vegetables will shrink to about 1/3–1/2 their original volume). If the pan begins to burn, reduce heat slightly but keep it hot.
• Add 2 Tbsp unsalted butter to the pan and stir until melted. Add the 3 cups cooked Jasmine rice and break up any clumps, stirring to combine with the vegetables. Cook 1–2 minutes to heat the rice through.
• Stir in 2 Tbsp Soy Sauce and 1 tsp sesame oil. Add 1/4 tsp salt (or omit) and 1/8 tsp freshly ground black pepper (or to taste). Stir well, taste, and adjust salt or pepper if desired.
• Remove from heat and serve immediately.