Wednesday, April 18, 2012

Asian Cabbage and Kielbasa Fried Rice

Fried rice is a great way to use up leftover rice. Actually, I will cook rice the day before and put it into the fridge if I plan on making fried rice because it works much better than fresh hot rice when you go to "fry" it. I was rushing to make dinner so with leftover rice in hand,  a one-pot fried rice sounded perfect.  I looked in my fridge and it was "slim pickings" since I have not gone to my favorite Asian market to stock up on produce. I saw the cabbage and a package of kielbasa.  Why not? I really love the combination of cabbage and kielbasa.  I recently curried the combination with great success in my Cabbage and Kielbasa Curry.  So why not  make a fusion Asian  fried rice with these two easy ingredients.  Well sometimes necessity is the mother on invention because this fried rice was delicious. My  husband (who is trying not to eat 2nds) had to come back and get another helping because he loved all the vegetables and brown rice. I guess he liked it as much as I did. :)

1lb of kielbasa (beef, chicken, turkey) sliced
5-6 cups of cooked (cooled) rice.  I used brown rice
1/2 head of cabbage sliced (about 2-3 cups)
1 bunch of scallions sliced
2 carrots peeled and sliced
2-3 cloves of garlic grated
1Tbs of grated ginger
2-3 tsp of soy sauce (or to taste)
red chili flakes to taste
1 tsp of  toasted sesame oil to taste
toasted black or white sesame seeds (optional)

Heat a large pan or wok on high heat. Add the sliced kielbasa and saute for a few minutes.  I did not add any oil into my nonstick pan. I just used the scant amount of oil the kielbasa rendered out. Then add the sliced cabbage and continue to saute for another 2-3 minutes.

Next add the carrots, scallions, red chilies flakes, ginger and garlic.  Saute for another 2-3 minutes.  Then add the soy sauce and the sesame oil.  Cook for 2-3 more minutes. Add the cooked rice and stir fry for 3-4 minutes until everything is well heated and mixed. Serve hot. Sprinkle sesame seeds. Enjoy.

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