Brown Basmati Rice and Cabbage Stir Fry - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Brown Basmati Rice and Cabbage Stir Fry



    Determined Triathlete Never Lost Hope
    Make this brown basmati rice and cabbage stir fry with this recipe.

    This recipe serves four.


    • 4 Tbsp. Vegetable Oil
    • 1 Cup Onions, sliced
    • 2 Tbsp. Scallions, chopped
    • 1 Tsp. Fresh ginger, grated or chopped finely
    • 1 Tsp. Fresh garlic, chopped finely
    • 2 cups Chinese cabbage -- Napa or Bok Choy --shredded
    • ½ Cup carrots, shredded
    • ¼ Cup bell peppers, sliced
    • 1 ½ cups cooked, cooled brown Basmati rice
    • ½ Cup hoisin sauce
    • As needed, garnish with roasted peanuts, toasted sesame seeds, fried Chow Mein noodles


    • Heat a sauté pan on high heat.
    • Add vegetable oil and onions to the pan. Cook for about 1 minute.
    • Add the scallions, ginger and garlic. Cook, stirring for about 30 seconds, or until aromatic.
    • Add the cabbage, carrots and bell peppers, tossing to evenly wilt. Cook for about 2 minutes, leaving the cabbage still crunchy if desired.
    • Add the rice and cook until hot.
    • Finish by adding the hoisin sauce, tossing to evenly coat. Adjust consistency of sauce with a little water if needed.
    • Garnish with roasted peanuts, toasted sesame seeds or fried chow mein noodles if desired and serve.
    • Enjoy!

    Lincoln Culinary Institute