Ingredients :

• 200-250 g steamed rice;
• Chinese cabbage - one head;
• soy sauce 2 tablespoons;
• sesame seed;
• 4 eggs;
• 3 green onions;

Preparation :

1. Rinse the rice and soak for half an hour to an hour before cooking.
2. Finely chop the Chinese cabbage, cut large pieces into several more pieces. The cabbage should be about the same size as the rice. Throw into a frying pan with heated vegetable oil. Pour in soy sauce and let simmer a little over moderate heat.
3. Add prepared rice to the pan. A little water, where it was infused, cover again with a lid and wait until it is completely ready. This will take about 15 minutes. Taste.
4. Using a spatula, make a small round hole in the middle of the pan and pour the eggs into it. You can beat them first with a whisk or fork, or you can immediately break them into a frying pan. The only difference, in my opinion, is the color. In the second option, you can make the white and yolk separately, which adds color to the appearance of the dish. It doesn't matter how you do it for taste. When ready, stir the eggs with a spatula, gradually grabbing the rice from the rims. Finally, mix the whole mass.
5. At the end, add sesame seeds and finely chopped green onions. Remove from heat. Can be served.

It is worth mentioning that in Greek cuisine there is a separate name for this dish - lahanorizo. Translated, this means “cabbage with rice.” So the next time you get ready to cook it, you can boast of your knowledge of the cuisine of warm Greece))

The five most commonly used ingredients in cabbage rice recipes are:

The first, easiest way to cook rice with cabbage.

Rice is cooked separately. Cabbage is stewed in oil with a little water. Onions, carrots, tomato paste, and spices are added if desired. Afterwards everything is mixed and brought to a boil.

Instead of tomatoes, you can add cream, sour cream, and ready-made sauces such as ketchup.

The method is more complicated. Fry the raw rice in oil for a few minutes. Add shredded cabbage, squeezed out by hand (so it takes up less space). Maybe a carrot. Fry for another 5-8 minutes. Pour in a little water, cover with a lid and simmer until done. Water will have to be added periodically as it evaporates. Therefore, it is better not to go far from the stove. A couple of minutes before the end of cooking, season with salt and spices. Add sauce if necessary. In principle, you don’t have to put onions, but this is variable. Also, if desired, the proportions of rice in relation to cabbage are selected.

Five of the fastest cabbage and rice recipes:

Cooking rice with cabbage in a slow cooker can be as convenient and quick as possible. You trust the technology throughout the entire process. All you need to do is cut the ingredients and place them in the bowl in the required order (it will be described in the specific recipe).

An equally quick way is baking in the oven. It is also good when meat, chicken, whole, pieces or minced meat is added to the main ingredients.

What about the types of rice suitable for the recipe? Many people think that it turns out very tasty when you take steamed long rice.

By the way, this dish is also an amazing filling for pies and pies.

To prepare rice with vegetables and Chinese cabbage, ready-made rice is used. If you take raw rice, you will need 150 grams of it.

Carrots need to be grated using a regular grater. Cut the onion into medium cubes. Peking cabbage is not very coarse to chop.

Add 2 tablespoons of oil to a hot frying pan and fry the onions and carrots. It is recommended to start frying the onions first, and after a couple of minutes, the carrots. Everything should remain juicy and slightly crispy; there is no need to over-fry.

Add chopped Chinese cabbage to the onion and carrots in the frying pan and fry everything together for a couple more minutes.

If you want to cook this dish during Lent, then ignore the point about cooking eggs.

Scramble the eggs and pour into another frying pan. First add a little oil to it.
As soon as you see that the egg “pancake” has stuck, turn it off. Divide the resulting pancake into small pieces directly in the pan using a spatula or forks.

Add a couple more tablespoons of oil to the eggs, rice, fried vegetables, pepper, stir and fry for another minute.

Then add the sauce, sugar, mix everything and taste.

I had a rather juicy green part of a leek in the fridge. Often, when preparing dishes, it is the white part that is needed, and it is a pity to throw away the green part. You can definitely use the green part of the leek in this recipe. I cut it up and added it to the rice.
If you have oyster sauce on hand, feel free to add a spoon or two.
Adjust everything to taste.

Rice with vegetables and Chinese cabbage does not require urgent and immediate serving, since after reheating it does not change in taste at all. This is an absolute plus of this dish.

So cook for your health, and bon appetit to everyone!

To prepare rice with vegetables and Chinese cabbage, ready-made rice is used. If you take raw rice, you will need 150 grams of it.

Carrots need to be grated using a regular grater. Cut the onion into medium cubes. Peking cabbage is not very coarse to chop.

Add 2 tablespoons of oil to a hot frying pan and fry the onions and carrots. It is recommended to start frying the onions first, and after a couple of minutes, the carrots. Everything should remain juicy and slightly crispy; there is no need to over-fry.

Add chopped Chinese cabbage to the onion and carrots in the frying pan and fry everything together for a couple more minutes.

If you want to cook this dish during Lent, then ignore the point about cooking eggs.

Scramble the eggs and pour into another frying pan. First add a little oil to it.
As soon as you see that the egg “pancake” has stuck, turn it off. Divide the resulting pancake into small pieces directly in the pan using a spatula or forks.

Add a couple more tablespoons of oil to the eggs, rice, fried vegetables, pepper, stir and fry for another minute.

Then add the sauce, sugar, mix everything and taste.

I had a rather juicy green part of a leek in the fridge. Often, when preparing dishes, it is the white part that is needed, and it is a pity to throw away the green part. You can definitely use the green part of the leek in this recipe. I cut it up and added it to the rice.
If you have oyster sauce on hand, feel free to add a spoon or two.
Adjust everything to taste.

Rice with Chinese cabbage rich in vitamins and minerals such as: vitamin A - 40.8%, beta-carotene - 45.6%, vitamin B6 - 15.4%, vitamin B9 - 17.1%, vitamin C - 36.8%, vitamin E - 12%, vitamin K - 30.8%, potassium - 11.7%, cobalt - 23.7%, manganese - 11.8%

What are the benefits of Rice with Chinese cabbage?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.

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