CHICKEN CABBAGE FRIED RICE RECIPES

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CHICKEN, RICE & CABBAGE FOR THE FRUGAL AND TIME CRUNCHED ...



Chicken, Rice & Cabbage for the Frugal and Time Crunched ... image

I feed a family of 5, and often have the company of two more...it is important we eat well on a budget, and in some sort of realistic schedule so the kids can do their homework. My recipes for the weeknights tend to take less than an hour from start to finish...my preference is about 40 minutes. This recipe easily comes within that time. I have made these so many times, I don't need a recipe and you can tailor it to your tastes. Exact measurements suck if you don't bake. I cook so I do with what I have. (LOL) If I talk about stock, I am using (Tone's) chicken or beef base mixed with water. It is inexpensive, lasts in the fridge and makes meals really taste homemade. Far less expensive than stock or bullion...and easy to mix with water for what you need. This recipe, I made a lot when I was really broke. I was pregnant and needed to eat plenty of veggies. I never thought to make it, but my family loves it! Don't stress about the recipe. If you don't like carrots, or want less cabbage, fine. The bigger deal is to put in the veggies you like with the rice and proper liquid. It is comforting, 1 dish, fairly quick for a very homemade type meal...and inexpensive!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 9

1 head cabbage
1 yellow onion
4 ounces shoestring carrots
4 chicken breast halves
2 cups rice
4 1/2 cups water
salt (will vary depending on whether you use chicken stock or not)
pepper
3 tablespoons canola oil (or as needed)

Steps:

  • Place a little oil in a fryer pan or something similar. Season and fry your chicken. Once you flip it to the other side, place 1 cup of water or broth in pan, steam/poach the chicken with the lid on. It will come out tender and juicy.
  • While the chicken is cooking, dice your onions.
  • Slice the cabbage in half, then cut each half into thin strips.
  • Remove the chicken from the pan when done, cut. I used kitchen shears and tongs. Then I can effectively cut a plate of chicken while it is hot and save my fingers. Reserve the liquid from the chicken a measuring cup.
  • Add a small bit more oil to the pan, enough to get the onions sizzling. Saute until translucent. They will get a lot of flavor from the chicken renderings!
  • Add the cabbage. Mix in well, and let the cabbage cook down a bit. Adding a touch of salt will help the cabbage wilt.
  • Add back in, the chicken.
  • Add the julienne carrots and dry rice.
  • Add the full 4 1/2 cups of water or chicken broth. Mix well and tap or pat everything down flat with your spoon.
  • Season appropriately with salt and pepper (if needed). You'll need more if you don't use chicken stock -- less if you do.
  • Place the lid on top and cook until the rice is done. Usually about 16-20 minutes on medium or medium low heat.

Nutrition Facts : Calories 430.8, FatContent 12.1, SaturatedFatContent 1.9, CholesterolContent 30.9, SodiumContent 75.6, CarbohydrateContent 63.7, FiberContent 5.2, SugarContent 7.1, ProteinContent 16.9

CABBAGE FRIED RICE RECIPE - SIMPLE CHINESE FOOD



Cabbage fried rice recipe - Simple Chinese Food image

It has always been egg fried rice. Looking at the eggs that are not in stock at home, I think I haven't eaten cabbage fried rice. It's good!

Provided by Yuanzhu

Total Time 10 minutes

Yield 3

Number Of Ingredients 6

bowl Leftovers
Three Chinese cabbage
A shallot
Three petals garlic
A spoonful salt
Spoonful oil

Steps:

  • Pour oil in the pot and heat it up
  • Pour the cabbage and stir fry
  • With salt
  • Pour in rice, this is two brown rice, it can be white rice
  • Stir fry, add green onion, garlic slices, and salt. If you like, you can add sea pepper, stir fry, and cook

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