Cabbage Fried Rice Recipes

CABBAGE RICE (CABBAGE FRIED RICE)

Steps:

• Rinse rice well until water runs clear. Drain completely. Pour 1 cup cup water and bring it to a rolling boil.
• Reduce the heat. Cover and cook on a low heat until the rice is fully cooked but not mushy. Turn off the heat. Fluffy up with a fork and cover. Rest aside for 5 mins. Later fluff up with a fork and cool completely.
• Quarter cabbage and add them to a large pot of warm water. Add some salt and leave for 5 mins. Later rinse them under running water. Shake off to drain all of the excess water.
• Cut quartered cabbage to slices and then chop. Add them a colander and shake/ toss to drain excess moisture. Set aside.
• Heat a wok with oil on a high heat. Add garlic and chilies and fry until fragrant for about 30 to 60 seconds. I also add a star anise and a strand of mace for flavor. This is optional.
• Add cabbage and peas. Fry for 2 to 3 mins on the highest flame. Add vinegar.
• Saute for few more mins until the cabbage turns slightly golden yet crunchy.
• Pour soya sauce (optional). Add rice, pepper and salt. Mix and fry for another 1 to 2 mins. Do not over cook.
• Serve cabbage rice hot or warm.

CABBAGE RICE | CABBAGE FRIED RICE

Steps:

• Pick and rinse 1 cup (200 grams) basmati rice in running water till the water runs clear of starch. Soak the rice in enough water for 30 minutes. Later drain the water from the rice and keep the rice grains aside.
• Add the rice in a 2 liter pressure cooker. Also add 1.5 cups water and salt.
• Pressure cook the rice for 2 to 3 whistles or for 9 to 10 minutes on a medium heat.
• When the pressure comes down on its own, then only open the lid and gently fluff the rice with a fork. Keep aside and let the rice become warm or cool down at room temperature.
• When the rice is cooking, shred or grate 250 grams cabbage. You can also chop the cabbage. 250 grams cabbage gives about 3 cups of shredded cabbage. Keep aside.
• Also crush ginger + garlic + green chilies, in a mortar-pestle. Chop onion as well as tomato. Keep aside.
• Before shredding the cabbage, peel and remove the top skin from the cabbage. Rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes.
• Heat oil in a frying pan or wok. On a low to medium heat, add the whole spices - cumin seeds, cinnamon, green cardamoms, cloves and tej patta. Fry the spices till they splutter and become fragrant. Take care that you don't burn the spices.
• Then add chopped onions and stir.
• On medium heat saute the onions till translucent stirring often.
• Next add crushed ginger + garlic + green chilies. You can crush in a mortar-pestle.
• Saute on low heat for a couple of seconds or till the raw aroma of ginger and garlic goes away.
• Next add chopped tomatoes. Stir and mix well.
• Then add turmeric powder, red chili powder, garam masala powder and coriander powder.
• On a medium heat, stir and saute the whole masala till the tomatoes soften and become pulpy. You should also see oil releasing from the sides.
• Now add the shredded cabbage. At this step, if you want then you can also add grated carrot or finely chopped or thinly sliced capsicum (bell pepper).
• Mix the cabbage very well with the rest of the masala.
• Season with salt as per taste.
• Stir fry the cabbage on a medium heat and cook them till they turn translucent.
• Then add the cooked rice.
• Gently mix the rice with the cabbage mixture. You can also add the rice in parts and mix.
• Saute the cabbage fried rice for 2 to 3 minutes more after mixing.
• Garnish with coriander leaves or mint leaves.
• Serve cabbage rice hot or warm with a simple dal or raita or yogurt. You can also have it as is.

CRISPY FRIED RICE WITH BACON AND CABBAGE

Steps:

• In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
• Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
• Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
• Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.