I don’t have much in terms of photos to show for this recipe, except an empty wok, an empty bowl and an empty Sambal Oelek jar. There is a full and extremely pleased stomach, but you just have to believe me on that one.
I am a huge fan of fried rice and it’s my go-to, quick dinner at least a few times every week. For the past few months, it has been this particular one. Other than cabbage and rice, there are just a handful of ingredients required. The most important ones are soy sauce and sambal oelek, which is an Indonesian chilli sauce. You can use any other red chilli sauce e.g. sriracha, if you don’t have sambal, but I really do prefer sambal here. In addition, I also use ginger and green chillies.
I find that fried rice is best made with left-over rice. You need the grains to be a little tough, to withstand the vigorous stir-frying. Of course, you can always make a fresh batch of rice, just make sure that it’s cold before you use it. Warm, freshly cooked rice becomes mushy too quickly.
- Start with a large wok and turn the flame to very high. The wok should be smoking hot. If you have a smoke detector in your apartment, make sure you open the windows.
- Pour in a little vegetable oil (don’t use olive oil because it has a low smoking point), and immediately add finely chopped ginger and green chillies. Saute quickly for a few seconds.
- Add finely shredded green cabbage. Keep tossing continuously. The goal is to caramelize the cabbage while keeping it crisp (my mouth is literally watering as I type this!). After 3-4 minutes, add in a little soy sauce. This will give color, flavor as well as help caramelize the cabbage a little more. Toss for another minute or so. DO NOT over-cook the cabbage.
- Add as much sambal oelek as you like, I use lots! Mix again.
- Mix in the cold rice and combine everything properly. Toss for 2-3 minutes till the rice is warmed through.
This is so, so simple and quick and extremely tasty…give it a try! You will not be disappointed, I promise! If you eat eggs, top this up with a fried egg.