Step 1

Heat a large, heavy-bottomed skillet or wok over high heat.

Step 2

Add the cooking oil to the skillet and toss in the green cabbage, carrots, and onions.

Step 3

Sauté the vegetables until the cabbage is wilted and starting to turn a little brown, about 7-10 minutes.

Step 4

Stir constantly so the vegetables don't scorch to the bottom of the pan. The vegetables will shrink to about 1/3 to 1/2 of their original size.

Step 5

Lower the heat to medium-low and add the butter and the jasmine rice to the vegetable mixture; stir to combine until the butter is melted, about 4-5 minutes.

Step 6

Add the soy sauce, sesame oil, salt, and pepper to the vegetable mixture and stir until it is well combined, for about 5 minutes.

Step 7

Serve.