Brown Basmati Rice and Cabbage Stir Fry

Brown Basmati Rice and Cabbage Stir Fry

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 

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