Name: Cabbage Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Cooked Rice, cold, leftover, grains separated; 1½ cup Cabbage, very finely shredded; ½ cup Carrot, finely julienned; 2 tbsp Spring Onion Whites, finely chopped; 1½ tbsp Garlic, finely minced (crucial for flavor); 1 tsp Ginger, finely minced; 2 Green Chili Pepper, finely chopped; 1 tbsp Dark Soy Sauce, dark; 1 tsp Vinegar; ½ tsp Ground Black Pepper, freshly cracked; ½ tsp Salt, to taste; 2 tbsp Cooking Oil, sesame or peanut oil preferred; 3 tbsp Spring Onion Greens, chopped, for garnish

2 hr 20 mintotal

20 min hands-on2 hr hands-off

Prep 10 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Get everything ready and within reach of the stove before you start. Indo-Chinese wok cooking moves fast and leaves no time to go hunting for an ingredient.
Commandeer a professional carbon-steel wok or a broad, thin-gauge skillet. Push the heat to absolute maximum thermal output, introducing the oil only when the metal is at the precipice of smoking.
Add the finely minced garlic, ginger and green chillies to the hot oil. Toss them quickly and high for 5-10 seconds to release their aroma into the fat.
5 sec–10 sec
Add the spring onion whites, the finely shredded cabbage and the julienned carrots. Stir-fry without stopping for 1 to 1.5 minutes over high heat.
1 min–1 min 30 sec
It is an absolute imperative that the vegetables remain vastly undercooked. They must retain a shattering structural crunch and be seared fast enough to prevent any localized moisture purging.
Introduce the frigid, mechanically separated grains of cooked rice directly into the chaotic wok environment.
Pour the dark soy sauce and vinegar evenly over the rice to deglaze the pan. Season with freshly cracked black pepper and the measured salt.
Combine wok tossing with quick spatula work. Keep the grains moving so they take up the sauce and the seared vegetables without breaking or clumping.
Keep stir-frying hard over high heat for another 2 minutes. This heats the rice right through and picks up the smoky char from the hot wok.
2 min
Turn off the heat. Scatter over the spring onion greens, give it one last toss and serve immediately.

How to tell it's done

Dry, separate grains of rice carrying a deep, smoky soy savour, broken up by the crisp crunch of quickly seared cabbage.

Getting it right

Tip

Street-style fried rice needs a very hot pan. Cold rice and high heat are what keep the grains separate and give the faint smokiness of wok hei.

What to serve it with

Ready in ten minutes. Serve it hot as a base for veg manchurian or chilli paneer, or on its own with chilli sauce.

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