Basmati rice stir-fried in a wok with cabbage and eggs is a simple and quick dish, perfect for turning a few ingredients into a tasty and complete meal. The basmati rice is stir-fried in the wok together with the cabbage and enriched by adding eggs, which make the dish softer and more flavorful.
This recipe was born as an evolution of the Chinese-style sautéed cabbage in the wok. By adding basmati rice you get a very practical one-dish meal, ideal for a quick lunch or to use leftover rice.
Cooking in the wok allows you to quickly toss the ingredients over high heat, keeping the rice well separated and the cabbage slightly crunchy. In just a few minutes you can prepare a complete dish inspired by Asian cuisine, simple yet full of flavor.
Basmati rice stir-fried in a wok with cabbage and eggs is best served hot right after cooking and can be finished with sesame seeds or fresh scallion.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for basmati rice stir-fried in a wok with cabbage and eggs:
- 1/2 cup cooked basmati rice
- 2 3/4 cup sautéed cabbage
- 1 egg
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- to taste black pepper or chili pepper (optional)
Tools for basmati rice stir-fried in a wok with cabbage and eggs:
- 1 Wok Classe Italy
- 1 Bowl
Steps for basmati rice stir-fried in a wok with cabbage and eggs:
To prepare basmati rice stir-fried in a wok with cabbage and eggs, start by preparing the sautéed cabbage in the wok following the basic recipe.
Once the cabbage is ready, take about 250 grams of it aside and keep it reserved. The rest can be stored for other preparations.
Heat the wok or a wide skillet over high heat and add the vegetable oil. Add the already cooked basmati rice, well separated, and stir-fry it for about a minute while mixing so it heats through.Add the sautéed cabbage and continue to stir to combine the rice with the vegetables.
Break the egg directly into the wok over the rice and cabbage and stir immediately with a spatula or spoon. The egg will cook quickly and distribute among the grains of rice and the cabbage.
Continue stirring for about a minute until the egg is cooked and the rice is very hot. Add the soy sauce and mix for a few more seconds.Serve the basmati rice stir-fried in a wok with cabbage and eggs hot, finishing with a grind of black pepper or a pinch of chili if you like.
Curiosities
Basmati rice is widely used in Asian cuisines because it remains light and well separated even after cooking. For this reason it is perfect for stir-fry preparations in a wok.
Many Asian dishes were born from the need to use leftover rice from the previous day. Quickly frying it in a pan allows you to obtain complete and very flavorful dishes with few ingredients.
FAQ (Questions and Answers)
Can I use freshly cooked basmati rice?
No, because basmati rice should be slightly cooled so that it stays more separated during cooking in the wok.
Can I use a frying pan instead of a wok?
Yes, a wide skillet works perfectly. The important thing is to cook the ingredients over high heat and stir often.
Can I add other vegetables?
Yes, this type of recipe is very suitable for adding scallion, carrots or thinly sliced zucchini.
