Slice the cabbage into thin shreds using a chef's knife on a cutting board. Measure out one cup of cooked rice and place it in a serving bowl. Juice the lemon using a citrus reamer or juicer, collecting the bright juice in a small bowl.
1 cup cooked rice
Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the shredded cabbage and cook for 2-3 minutes, stirring frequently, until it begins to wilt slightly and turn tender but retains some crunch.
1 cup cooked rice
Add the cooked rice to the skillet with the cabbage, stirring to combine. Cook for another 2 minutes to warm through, allowing flavors to meld. Season with salt and black pepper as desired.
1 cup cooked rice
Remove the skillet from heat and squeeze fresh lemon juice over the mixture, stirring to evenly distribute the citrus flavor. The mixture should be bright and slightly moist, with the lemon zest adding sheen and freshness.
1 cup cooked rice
Transfer the warm mixture to a serving bowl, inspecting the final appearance—tender cabbage with crisp edges, bright citrus sheen, and fluffy rice. Serve immediately for a fresh, tangy dish.
