No categories

Weekly CSA Recipe:
Napa Cabbage Fried Rice

Sweet Napa Cabbage is pan-fried with spring vegetables and brown rice for the ultimate comfort food.

May 12, 2017

Weekly CSA Recipe

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.

Napa Cabbage Fried Rice
Print Recipe
Napa Cabbage Fried Rice
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the carrots and onion and sautée for 5-7 minutes, stirring frequently, until the vegetables are golden brown.
  2. Add the Napa Cabbage and sautée for another 3-4 minutes, until the cabbage is wilted.
  3. Add the chickpeas to the skillet and sautee for another 3 minutes. Spoon the cooked vegetables into a large bowl.
  4. Heat the remaining two tablespoons of olive oil in the skillet. Add the garlic and crushed chiltepin to the pan and sautée for 30 seconds. Add the rice to the skillet and cook it for 5-7 minutes, stirring only a few times, until the rice is golden brown. Add the cilantro and green onion to the rice. Spoon the vegetables back into the pan and remove it from the heat. Add the soy sauce and stir the rice until everything is evenly distributed.
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

Napa Cabbage Fried Rice

Next Post

The Locavore's Meal Plan:
May 15, 2017



Napa Cabbage Fried Rice
Print Recipe
Napa Cabbage Fried Rice
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the carrots and onion and sautée for 5-7 minutes, stirring frequently, until the vegetables are golden brown.
  2. Add the Napa Cabbage and sautée for another 3-4 minutes, until the cabbage is wilted.
  3. Add the chickpeas to the skillet and sautee for another 3 minutes. Spoon the cooked vegetables into a large bowl.
  4. Heat the remaining two tablespoons of olive oil in the skillet. Add the garlic and crushed chiltepin to the pan and sautée for 30 seconds. Add the rice to the skillet and cook it for 5-7 minutes, stirring only a few times, until the rice is golden brown. Add the cilantro and green onion to the rice. Spoon the vegetables back into the pan and remove it from the heat. Add the soy sauce and stir the rice until everything is evenly distributed.
Share this Recipe
Powered byWP Ultimate Recipe






Previous Post

5 Things to do in
Baja Arizona this Weekend

Next Post

Weekly CSA Recipe:
Napa Cabbage Fried Rice