Grammy's Kitchen · Fried Rice · Cabbage Fried Rice
One of 120 fried rice recipes we measured
from natashaskitchen.com
95 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 4% |
| protein add | 0% | 30% |
| vegetables and beans | 173% | 27% |
| aromatics | 27% | 29% |
| salt | 0% | 0% |
| egg | 0% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 900 g | 1 small or 1/2 large green cabbage ((about 8 cups), finely sliced) |
| 61 g | 1 large carrot (1 cup peeled and grated) |
| 150 g | 1 medium onion (1 cup, finely diced) |
| 27 g | 2 Tbsp cooking oil |
| 555 g | 3 cups cooked Jasmine rice (*) |
| 28 g | 2 Tbsp unsalted butter |
| 32 g | 2 Tbsp Soy Sauce |
| 4 g | 1 tsp sesame oil (this gives the rice an authentic Asian aroma & flavor) |
| 2 g | 1/4 tsp salt (or to taste or no salt at all!) |
| 0 g | 1/8 tsp freshly ground black pepper (or to taste) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! I used a tri-color coleslaw mix & half a bag of shredded carrots and added thinly sliced celery, thinly sliced red bell peppers, minced garlic, water chestnuts, ginger powder & Chinese 5 spice. I'll be making this again & again. Served a” — a cook, 5.0★
“This one tastes so much better than it has any right to! I made it with a wild rice mix (as that's the only rice I had to hand), but that's the only change I made to the recipe. It was very tasty and also quite affordable. My spouse commented that this was t” — a cook, 5.0★