This Crispy Rice with Shiitakes and Cabbage has been one of our go-to’s for an easy and delicious weeknight meal.
We’ve been on a crispy rice kick lately. Our favorite restaurant in LA makes an incredible crispy rice dish that we get almost every week, but we wanted to come up with our own version at home. My hubby decided to take a stab at it, and it came out amazing! Full of flavor, tons of veggies and the perfect crispy (yet soft) bites of rice. And bonus, it was ready in 30 minutes!
When you’ve got leftover rice, this is the perfect recipe to make. It gives bland rice a whole new exciting life. You can add whatever veggies you have on hand of course, but we’re partial to shiitakes and cabbage for this recipe. Shiitakes are SO good for you and cabbage adds a nice crunch. Top it with a Crispy Fried Egg and you’ve got your new favorite meal.
I’ve started purposefully making extra rice at the beginning of the week so we can make this dish. It’s such a quick, easy weeknight meal. While this Crispy Rice is a great vegetarian entree, you could absolutely serve it as a side with a beautiful Roast Chicken or Pork Tenderloin if you’re wanting to take that route. A fresh piece of Salmon would pair well with this too. Or even Asian Sautéed Shrimp. So many options!
I hate wasting food, so anytime I have leftovers, we are sure to eat them or make them into something new. Leftover rice is such a common conundrum for lots of families that I’ve come up with several recipes for it like Brown Rice Cakes, Leftover Rice Pudding and Breakfast Rice Cakes. Just because it’s leftovers doesn’t mean it has to be boring!
Let me know what you think of this recipe (or if you make it) by tagging me on social media!
Crispy Rice with Shiitakes and Cabbage
- 1/4 cup (plus 2 tbsp) olive oil, divided
- 1 cup shiitake mushrooms, sliced
- 1 bunch scallions, diced dividing the whites and greens
- 1/2 head of cabbage, shredded
- 2 teaspoons kosher salt, divided
- 1-2 cloves garlic, minced
- 6 cups cooked rice (brown, white or black work)
- 1 tablespoon low sodium soy sauce
- 2 1/2 tablespoons fish sauce or oyster sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup finely chopped kimchi
- 1/2 cup cooked edamame beans
- 4 crispy fried eggs (recipe linked below)
- chopped peanuts, additional kimchi, thinly sliced nori sheets
- Heat the oil in a large sauce pan over medium high heat. Add the mushrooms and cook for 5 minutes or until golden. Remove the mushrooms to a large bowl.
- Add an additional tablespoon of oil to the saute pan and cook the whites of the scallions for 2 minute or until tender.
- Add the cabbage and salt and sauté for 3-4 minutes or until tender. Add the garlic and sauté for an additional minute. Remove the cabbage to the mushrooms bowl.
- Add 3 tablespoons oil to the sauté pan over high heat and add the cooked rice and 1 teaspoon salt. Evenly coat the rice by tossing with a spatula and press down to evenly coat the bottom of the pan.
- Drizzle the soy sauce, fish sauce and sesame oil over the rice and allow to keep cooking on high heat untouched for 5 minutes or until the rice starts to crackle and crisp.
- Toss the mixture and add more soy sauce or fish sauce if necessary.
- Fold in the mushroom/cabbage mixture, kimchi and edamame and top with scallions.