Cabbage Rice (Cabbage Fried Rice)

Ingredients

• ½ cup rice (or 1⅓ cup cooked rice)
• 2 cups cabbage chopped
• ¼ cup Green peas (optional)
• 1 to 2 green chilies (deseeded & slit, or thai green chilies or serrano peppers)
• 1½ tablespoons oil (any cooking oil)
• 2 to 3 cloves garlic chopped finely
• ½ to ¾ teaspoon rice vinegar (or apple vinegar)
• ¼ teaspoon Salt (adjust to taste)
• ¼ teaspoon black pepper (crushed)
• 1 to 2 teaspoon soya sauce (optional)

Steps

Cook Rice

1. Rinse the rice thoroughly until the water is clear, then drain it completely. Pour in 1 cup water and bring to a rolling boil.
2. Lower the heat, cover, and cook on low until the rice is fully done but not mushy. Switch off the heat, fluff with a fork, and cover. Leave aside for 5 mins, then fluff again with a fork and allow to cool completely.

Prepare Cabbage

1. Quarter the cabbage, then put the quarters into a large pot of warm water. Add some salt and leave them for 5 mins. Rinse under running water, then shake away all the excess water.
2. Slice the cabbage quarters and chop the slices. Put them in a colander, shake or toss to drain excess moisture, and set aside.

How to Make Cabbage Fried Rice

1. Heat oil in a wok over high heat. Fry the garlic and chilies until fragrant, about 30 to 60 seconds. For the optional flavouring, a star anise and a strand of mace may also be added.
2. Put in the cabbage and peas, frying over the highest flame for 2 to 3 mins. Follow with the vinegar.
3. Continue sautéing for a few more mins, until the cabbage is slightly golden while still crunchy.
4. Pour in the optional soya sauce, then add the rice, pepper, and salt. Mix, then fry for another 1 to 2 mins, without overcooking.
5. Bring the cabbage rice to the table hot or warm.