Recipe #55: cabbage fried rice

 This recipe could be subtitled: Or, how to use up refrigerator dregs and leftovers before going on a trip.

Here we go!

Ingredients:


The photo above shows the ingredients I intended to use (chopped quarter green cabbage, big hunk of salted butter, one egg that turned into two eggs, and leftover Jasmine rice) when I started this meal, and it was simply going to be buttery stir fried cabbage with reheated (or waffled, see Recipe #11) rice and a fried egg. But then I got thinking about turning everything into a one pan meal and decided to go a different route, so out came these guys:


That’s tamari sauce and toasted sesame oil in the photo above.

Here we go!

Directions:

Melt big hunk of butter in the hot pan, add chopped cabbage and stir fry:


Get the cabbage nicely cooked and wilted and a bit browned:


Then add the cold leftover rice and incorporate:


Get the rice nice and warm and browned a little, and stir in some tamari sauce and toasted sesame oil:



Stir it all together then crack in an egg and stir it all in to cook and scramble the egg:


Yes, just like that:


This is when I decided to add the second egg:


Stir it all together, maybe let it sit for a few moments to get a bit of a rice crust on the bottom, then stir that all in, then taste and add more tamari or sesame oil if necessary then serve and enjoy:


The best part about this recipe is that you now have gotten rid of a quarter cabbage, two eggs, and all your leftover rice before your trip, plus you get a damn fine meal before your flight. Win win!

And away we go! Bon appetite, and bon voyage!

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