Cabbage Fried Rice
The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice. It's a simple one-dish meal that comes together in minutes - feel free to keep it vegetarian or add some sausage for the meat lovers.
Servings: 6
Ingredients
- 4 tablespoons light-flavored olive oil divided
- ½ large head of green cabbage sliced thin and roughly chopped into 1-inch strips, about 8 cups worth
- 1 medium yellow onion chopped into ¼-inch pieces, about 1 cup worth
- ½ teaspoon kosher salt divided, adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 4 cups COLD cooked rice
- 3 eggs beaten
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons green onions sliced thin
- OPTIONAL cooked meat of your choice: kielbasa, bacon, chicken, or ground beef
Instructions
- Warm a tablespoon of oil in a large deep-sided skillet over medium-high heat. Add the cabbage and the onion. Sprinkle with salt and pepper and toss to coat. Add about 2 tablespoons of water and cover with lid. Reduce heat to medium-low and cook covered for 3 minutes.
- Uncover, stir, and continue cooking over high heat for 1-2 minutes more, while stirring frequently, until the vegetables soften and the cabbage edges begin to brown. Transfer to a bowl and set aside.
- Warm a tablespoon of oil in a large non-stick skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into ½-inch wide strips and then cut into small pieces.
- Return the skillet used for the vegetables to the stove. Add the remaining 2 tablespoons of oil to the pan and set the heat to medium-high. Add the cold rice and stir to coat. Continue cooking, while stirring frequently, for about 2 minutes until the rice begins to crisp a bit.
- Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
- Add the cooked vegetables, the eggs, and optional meat if desired, to the skillet with the rice and continue cooking for an additional minute until everything has warmed through. Taste and adjust the salt and pepper, as desired. Stir in the green onions before serving.
Notes
The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking.
I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible so that the resulting fried rice won't be mushy or soft.
Nutrition
Calories: 308kcal · Carbohydrates: 37g · Protein: 8g · Fat: 14g · Saturated Fat: 2g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 9g · Trans Fat: 0.01g · Cholesterol: 82mg · Sodium: 628mg · Potassium: 300mg · Fiber: 3g · Sugar: 4g · Vitamin A: 241IU · Vitamin C: 39mg · Calcium: 71mg · Iron: 1mg
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