Cabbage Fried Rice Recipes

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SESAME SHRIMP FRIED RICE WITH CABBAGE

This dish is a 10 minute meal in a bowl that gives you all the full-flavor satisfaction of fried rice without loads of grease and salt. Make sure you use very cold cooked rice (hello leftover Chinese food), or you will wind up with a sticky mess.

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Sesame Shrimp Fried Rice with Cabbage image

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.

1 tablespoon canola oil
4 scallions, white and green parts, thinly sliced
1 tablespoon peeled, grated fresh ginger
1 pound peeled, cleaned small shrimp
5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces
1 tablespoon toasted sesame oil
4 cups very cold cooked brown rice
3 tablespoons low-sodium soy sauce
2 tablespoons sesame seeds

CRISPY FRIED RICE WITH BACON AND CABBAGE

This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. (As the rice dries out, it crisps more easily.) If you're starting from scratch, just cook 2 cups of dry rice to yield the 6 cups of cooked rice called for here. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Be sure to have everything ready and near the stove when before you start. The cooking goes fast, and there won't be any time to prepare ingredients once you get going.

Provided by Melissa Clark

Categories     weekday, grains and rice, main course

Time 25m

Yield 6 servings

Number Of Ingredients 13



Crispy Fried Rice With Bacon and Cabbage image

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.

5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed
3 slices thick-cut bacon, in 1/2-inch pieces (about 3 ounces)
1 small bunch scallions, whites and greens separated, sliced
4 cups shredded cabbage (from about 1/2 small head)
Salt
4 garlic cloves, minced
6 cups cooked rice, white or brown, preferably day-old
2 1/2 tablespoons fish sauce, plus more as needed
1/2 tablespoon soy sauce, plus more as needed
1/2 cup kimchi, drained and chopped, plus more for serving if you like
1/2 cup green peas (thawed, if frozen)
4 fried eggs, for serving (optional)
Toasted sesame oil, for drizzling (optional)

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE

This is soooo good! I have made this 3 or 4 times now, so have adjusted it to our liking. I use 1 lb. of shrimp instead of the 1/2 lb, and green onion instead of the shallots. You can use green cabbage or Bok Choy instead of the Napa cabbage if you can't find it. Use your imagination, I have added diced red pepper, bean sprouts (at the end for some crunch.) If snap peas or snow peas are in season, I use them instead of the peas. I think some chopped cashews on top instead of the peanuts would be good as well. This is from Food Network, Tyler Florence. Hope you enjoy!

Provided by Scoutie

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Shrimp and Egg Fried Rice With Napa Cabbage - Tyler Florence image

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 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.

6 tablespoons peanut oil
2 shallots, thinly sliced
1 small piece ginger, peeled and grated (1 to 2 inches)
1/2 small head napa cabbage, core removed and finely sliced
salt
2 garlic cloves, minced
1/2 lb medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallion, sliced, for garnish
1/2 cup chopped peanuts, for garnish (optional)

CABBAGE FRIED RICE

As far as I know, there is no cabbage fried rice recipe on this site so I decided to make one. Hope you like it.

Provided by Karishnikov

Categories     Onions

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 14



Cabbage Fried Rice image

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.

Nutrition Facts : Calories 405.3, Fat 12.2, SaturatedFat 2.2, Cholesterol 105.8, Sodium 552.8, Carbohydrate 62.9, Fiber 2.8, Sugar 4.1, Protein 10.7

6 cups cooked rice
1 large onion, diced
1 carrot, shredded
6 garlic cloves, minced
1/4 head cabbage, shredded
2 green onions, sliced
8 ounces white mushrooms, cut in half and sliced
3 eggs, beaten
5 tablespoons low sodium soy sauce
4 tablespoons sesame oil
1/2 teaspoon coriander
nonstick cooking spray
1/4 teaspoon nutmeg
salt & pepper

STIR-FRIED RICE WITH CABBAGE & BACON

This Chinese-style rice dish makes a great side for chicken or duck

Provided by Sara Buenfeld

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 6



Stir-fried rice with cabbage & bacon image

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.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.97 milligram of sodium

1 tbsp sunflower oil
100g unsmoked lardon (diced bacon)
200g/8oz Savoy cabbage , shredded
bunch trimmed spring onion , sliced at an angle
2 x 250g packs cooked basmati rice
200g frozen petits pois

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