My fridge is a pretty standard fridge. It’s nothing fancy (unless you compare it to a fridge that literally required you to buy an ice block to keep it cold every day), has exactly one cheese drawer and two off-kilter produce drawers that do absolutely nothing except store cheese and produce, and occassionally accumulates a few jars of homemade sauces and dressings that I insist I’ll use “one day.” My fridge, however, is not large enough to store a Napa cabbage that’s roughly the size of an eight-month-old baby. At least, not unless that’s the only thing I want to put in there.
And so, when I received this beaut of a cabbage in my Tucson CSA share this week, I immediately began brainstorming the quickest and easiest ways to eat it. Alas, my recipe for Napa Cabbage Fried Rice was born.
Have you ever made your own fried rice? I hadn’t until recently, and was pleased at how easy it is to make this Napa Cabbage Fried Rice. Start to finish, it took about 30 minutes.
I’ll be honest: This Napa Cabbage Fried Rice, while chock-full of Napa cabbge, hardly seemed to make a dent in my cabbage quantity. But it sure was delicious.
My solution to using the entire Napa cabbage to free up space in the fridge? Make mass quantities of this Napa Cabbage Fried Rice to share with friends, family, coworkers, and maybe even your mailman.