Description
A colorful and delicious stir fry made with cabbage, rice, and aromatic spices, perfect for a quick weeknight dinner or an impressive side dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 8 garlic cloves, minced
- 2 tablespoons fresh ginger, grated or chopped
- ½ teaspoon red pepper flakes (to taste)
- 1 ½ lbs shredded cabbage (about 6 cups)
- ½ cup basmati rice (or jasmine rice)
- 6 cups veggie broth (or chicken stock)
- 1 – 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 bay leaves (optional)
- 1 lemon (juice to taste, about 2 tablespoons)
- 3 scallions, sliced
- Garnishes: scallions, cilantro or crispy shallots, toasted sesame oil, or chili crisp
Instructions
- Heat the olive oil in a large pan over medium-high heat. Add the diced onion, minced garlic, and grated ginger, and sauté for about 4 minutes until fragrant.
- Reduce the heat to medium and continue to cook for another 4 minutes until the onion is tender.
- Sprinkle in the red pepper flakes and stir for 1 minute to release the flavors.
- Add the shredded cabbage, rice, veggie broth, salt, pepper, and bay leaves. Stir well, bring to a boil, then cover and reduce heat to medium-low. Let it simmer for 15 minutes until cabbage and rice are tender.
- Stir in about â…” of the sliced scallions.
- Squeeze in lemon juice to taste, adjust seasoning, and serve hot.
- Ladle into bowls and top with remaining scallions and desired garnishes.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat with a splash of broth or water to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg