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

Taste of Today Recipes

Brown Basmati Rice and Cabbage Stir Fry



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    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