Cabbage Fried Rice, Spicy Cabbage Rice Recipe

An Easy Chicken Fried Rice Recipe For When You Are Craving Takeout

Chicken with Cabbage & Rice in one pan How to make One-pan Chicken with Cabbage and Rice. Rinse the rice several times, then soak it in cold water for 15 minutes. Season the chicken on both sides with salt and pepper. Place a large skillet over medium-high heat and add the olive oil. Add the chicken to the skillet and brown it on both sides.

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Snap off and discard the stem ends of the green beans; cut into 1-inch pieces. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Crack the eggs into a bowl; beat until smooth. Roughly chop the peanuts.

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Continue to cook the chicken until it is browned, 7 -10 minutes. Next, add the shredded cabbage and minced garlic. Cook until the cabbage has cooked down and become tender, 2 - 3 minutes. Add in the cooked rice, 2 - 3 tablespoons of ghee or vegetable oil, and liquid aminos or soy sauce. Stir everything together.

Cabbage Fried Rice, Spicy Cabbage Rice Recipe

Thinly slice the cabbage and garlic. Thinly slice the green onions, separating the whites and greens. 2. Cut the chicken breast into nice, little cubes. Transfer to a mixing bowl. Season with 1 teaspoon soy sauce and black pepper to taste. Toss together. 3. In a wok (or pan), heat the oil over medium-high heat.

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Cook the vegetables: Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently.

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Once the skillet is hot, add butter and onion and garlic to the skillet and cook for 2-3 minutes or until the edges start to brown. Add the rice, veggies, chicken, and sesame oil to the skillet and stir to combine. Let cook 3-5 minutes, then push to one side and add the egg, scrambling and cooking until done.

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In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the.

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Add the remaining tablespoon of oil to the pan along with the cabbage, red pepper, and broccoli. Cook for 2-3 minutes, or until the veggies just barely start to soften. Add the coco amino and cook, stirring a few times, for another 3 minutes. Divide the cabbage stir fry between 4 plates and top with the chicken.

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4 Cook the vegetables. In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage and sliced white bottoms of the scallions; season with salt and pepper.

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Add the olive oil and chicken to a skillet. Sprinkle with salt & pepper. Turn the burner to medium-high heat and sauté for about 5-7 minutes (stirring fairly often), or until the chicken is just cooked through. Take the chicken out of the pan and set aside. Add the butter and onion to the pan and sauté for 3 minutes.

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Heat a large, heavy bottomed skillet or a Wok over very high heat. Add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden. Stir constantly so it doesn't scorch to the bottom of the pan.

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Reduce heat to medium; cook rice, stirring constantly, until toasted and fragrant, about 1 minute. Stir in the broth mixture until evenly combined. Nestle the cabbage wedges and the chicken, skin-sides up, in a single layer in the rice mixture. Bring to a boil over medium-high heat.

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In a bowl, whisk eggs with salt and pepper. Heat a large skillet over medium high heat; add 1/2 tablespoon sesame oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the pan, and return to medium high heat. Pour in remaining 2 tablespoons sesame oil, then add garlic and cook for 1 minute.

Fried Rice with Cabbage

Core the cabbage. Thinly slice cabbage and onion. Chop the chicken into ½-inch chunks. In a large skillet or wok, heat the oil on medium-high. Add the chicken. Cook 5-6 min., until browned, stirring occasionally. Transfer to a bowl. To same skillet, add onion. Cook 2 min., stirring often.

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Cook the vegetables: In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the sliced cabbage and sliced white bottoms of the scallions.

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Stir-fry the chicken until about 80% done. Remove the chicken and set aside. With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps.