1-First, if you’re using uncooked rice, rinse 1 cup of it about 4 times until the water is almost clear, then drain and cook it with 1 tablespoon butter and 1/2 teaspoon salt per package instructions. Once done, set it aside to cool. Next, finely slice the cabbage, dice the onion, and grate the carrot so everything is ready to go.

2-Heat a large heavy-bottomed skillet or pan over very high heat and add 2 tablespoons cooking oil. Toss in the sliced cabbage, carrot, and onion, then sauté for 7-10 minutes, stirring constantly to avoid burning until the cabbage wilts and starts to turn golden. This is where the magic happens, as the veggies get that nice char without getting soggy.

3-Now, add 2 tablespoons unsalted butter and the cooked rice to the mix, stirring to combine everything well. Pour in 2 tablespoons soy sauce, 1 teaspoon sesame oil, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste. Stir it all together and serve it up, optionally on lettuce leaves for a fresh touch. Users often say adding scrambled eggs makes it even better for a protein boost.