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If you are having difficulty lately in the kitchen when it involves getting your cuisine ideal, you are not alone. Lots of people have natural cooking skill yet not quite adequate know-how to prepare with excellence. This Crunchy Cabbage Fried Brown Rice dish is a great start, simple to prepare and also tasty.

Use cooked brown sushi rice (cooled).
You need large handfuls Napa cabbage (chopped).
Use cooking oil.
You need to prepare = 2 carrots - julienned.
Prepare spring onions - chopped.
You need sugar snap peas.
Use garlic - crushed.
You need to prepare fresh garlic - crushed.
Use drizzle of sesame oil.
You need Tamari.
Prepare red chilli - finely chopped.

Cabbage Rice prepared by Grandma and Daughter ❤ Village Life. Is it crazy to cook rice, dry it out, and then deep-fry it? Spread out on a baking sheet; let dry out overnight in an unlit oven or on countertop. Cabbage rice recipe is something I whipped up one day when I did not have any other veggie in the fridge and it turned out to be so good.

Wash and chop the veggies into bite-sized chunks.
Heat the oil and add the crushed ginger and garlic and for a minute or two on a medium heat. Add chopped chilli to your taste and continue to stir for another minute. Add the cabbage and other veggies and continue to heat for a minute. Add the sushi rice and continue to fry until piping hot..
Add a drizzle of sesame oil and Tamari to your taste. The dish should be served immediately so that the veg retain their crunch..

Here is how to do Cabbage Rice. First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Cabbage makes this vegetarian fried rice fiber-rich and extra healthy.

You do not need to be a pro to cook a great meal. There are several recipes that look hard and also frustrating, but remain in truth, fairly easy one of it is Crunchy Cabbage Fried Brown Rice recipe. We really hope, this recipe has instilled some self-confidence in you for the following time you remain in the kitchen area.

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