Cabbage and Corn Fried Rice | Leftover Rice Recipe

This is a very quick and easy recipe made with the pre cooked rice. It can be made ahead of time and can be a good option for the boxed lunch. I have not used any eggs in this dish as this is a vegetarian recipe. You can use green cabbage instead of purple cabbage. Please check out my Vegetable Fried Rice recipe here.

The leftover rice is much drier than the freshly cooked rice and that is what you look for. If you do not have leftover rice, you can still make it by spreading the freshly cooked rice on a plate and drizzling some butter or oil on top so that the grains don’t stick to each other. Let it completely cool down before you start making this dish. You can also keep the rice in the refrigerator for half an hour to dry out a bit and then make the dish.

What kind of rice do I need?

I don’t have any preferences but I like to use Basmati or regular rice whichever is available. If you are making fried rice, quantity of water required to make rice, should be lesser than the regular cooked rice.

 Ingredients:

• 2 cups precooked Rice (I use Basmati Rice)
• 3/4 cup Purple Cabbage chopped
• 1/2 cup Corn kernels(frozen or canned)
• 3/4 cup broccoli florets
• 1 tsp minced Garlic
• 1 tsp grated Ginger
• 1 Green Chili, chopped
• 1 tbsp Olive oil
• 1 tbsp Soy Sauce
• 1 tsp chili sauce (optional)
• 1/4 cup water
• Salt to taste
• 1 tsp Sugar

Preparation:

1. Heat oil in a pan. Add cabbage and saute them for a minute.
2. Add ginger and garlic and saute until they turn aromatic.
3. Add broccoli florets and saute them until half cooked.
4. Add corn kernels and mix them in.
5. Now, add soy sauce and chili sauce and mix well.
6. Add water and bring it to a boil.
7. Add rice and mix until everything is combined.
8. Garnish the rice with purple cabbage.