Cabbage Fried Rice Food

STIR-FRIED SAVOY CABBAGE

Steps:

• Steam or boil the cabbage for 3-4 mins until just tender, then drain well. If doing ahead of time, cool under running water and chill until ready to stir-fry.
• Heat the oil in a wok or large frying pan. Add the garlic and seeds and cook for 1 min until beginning to turn golden. Toss in the cabbage and stir-fry over the highest heat for 3-4 mins. Season with a little sea salt and serve.

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.

SESAME SHRIMP FRIED RICE WITH CABBAGE

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE

Steps:

• Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
• Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

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.

STIR-FRIED RICE WITH CABBAGE & BACON

Steps:

• To serve, heat the oil in a large frying pan or wok, add the lardons and fry for a minute. Tip in the cabbage and onions, stir round the pan then pour over 2 tbsp water and the reserved duck marinade. Pile the rice and peas on top then cover the pan and cook for 5 minutes. Take off the lid, toss well and serve.

GLO'S SAUSAGE FRIED RICE

Steps:

• In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, scramble the eggs, stirring frequently until cooked through. Remove eggs from pan and set aside.
• Heat the oil in a very large skillet or electric skillet over medium to medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, sprinkle some soy sauce over the mixture and break up clumps in the rice. (Rice must be cold or the dish will come out gummy.) Mix in the sausage and sprinkle some more soy sauce over all. Stir in bean sprouts and eggs, mixing well so there are no big chunks. Gently mix in the peas. Season with pepper, and stir in green onions just before removing from the heat. Add more soy sauce, if desired, to taste, and serve. This dish reheats well in the microwave.
• Tip 1: To save time, instead of chopping up cabbage and carrots, you can buy a 16 oz. package of coleslaw mix which has the cabbage and carrots already shredded.
• Tip 2: If you are using the quantitites listed above, it would be easier if you break it down into 2 or 3 batches. This makes enough fried rice to fit into a large crockpot. I place the rice in a crockpot to keep it warm for cookouts.
• Tip 3: This recipe is very versatile. You can add, leave out or change ingredients according to your taste. Instead of sausage, this rice works well with chicken, beef, shrimp, etc. If you like you can add water chestnuts or bamboo shoots. A great way to use up leftovers.

CABBAGE STIR FRY

Steps:

• Preheat large Dutch oven or skillet on medium heat and swirl 2 tbsp of sesame oil to coat. Add ginger and garlic; sauté for 30 seconds, stirring constantly.
• Add cabbage and carrots, stir; cover and cook for 6 minutes, stirring once.
• In the meanwhile, in a small bowl, combine soy sauce, maple syrup, water, rice vinegar; whisk with a fork and set aside. Also place brown rice noodles in a bowl with boiled water for 3 minutes. Using kitchen scissors cut noodles right in the bowl. Drain and set aside.
• Pour sauce over cabbage and carrots; add noodles. Stir everything well. Top with remaining 1 tbsp sesame seed oil, green onions and red pepper flakes (if you wish). A few more stirs and serve hot.

CABBAGE FRIED RICE

Steps:

• Over medium high heat, saute diced onions and minced garlic for 5 minutes in peanut oil.
• Add mushrooms and carrots and saute until the mushrooms have cooked down to about half their original size.
• Add cabbage and cover. Let cook for 10 minutes, stirring occasionally.
• While the veggies cook, scramble beaten eggs in seperate pan greased with no-stick cooking spray.
• Add eggs when cabbage mix has 2 minutes left to cook.
• Add rice and mix into vegetables. Add nutmeg and coriander and mix well. Add soy sauce 1 tbsp at a time and adjust to suit your tastes.
• Add salt and pepper to suit your tastes. Heat through for about 2 or 3 minutes.
• Turn off heat, add scallions, and serve.