Xi’an-Style Fried Rice with Pickled Chinese Cabbage

In a pinch, rinsed and drained sauerkraut can replace the pickled Chinese cabbage.

MAKES 4 SERVINGS

2 tablespoons reduced-sodium soy sauce

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon sugar

1⁄2 tablespoon peanut oil

3 cups cooked white or brown rice, at room temperature, any clumps removed

2 scallions, white and green parts separated, thinly sliced

1⁄2 cup pickled Chinese cabbage, rinsed, drained, and chopped

Salt and freshly ground black pepper, to taste

In a small bowl, stir together the soy sauce, sesame oil, and sugar; set aside. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add rice and white parts of the scallions; cook, stirring frequently, until lightly browned, 3 to 5 minutes. Add reserved soy sauce mixture and stir to thoroughly blend. Add the pickled cabbage and scallion greens and cook, stirring constantly, until heated through and well combined, about 1 minute. Season with salt and pepper and serve at once.

{PER SERVING} Calories 234 • Protein 5g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 44g • Dietary Fiber 1g • Sodium 351mg

hancheng

See author's posts