Finely slice the cabbage. Finely dice the onion and grate the carrot.

Heat a large, heavy bottomed skillet over very high heat. Add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden. Stir constantly so it doesnt scorch to the bottom of the pan. The veggies will shrink down to about 1/3 or 1/2 of their original size.

Add in 2 Tbsp butter and 3 cups cooked rice. Stir to combine. Add 2 Tbsp soy sauce, 1 tsp sesame oil, plus salt and pepper to taste. Stir well to combine and serve.