Easy Cabbage Fried Rice Recipe

About Cabbage Fried Rice

Cabbage is a nutritious vegetable and adding it to this quick Cabbage Fried Rice recipe is a great way to include more in your diet.

The recipe includes leftover rice, green cabbage, green onions, green peas, garlic, sesame oil, and soy sauce for a flavorful dish that works well as a side dish or main.

You can add crispy tofu, tempeh, stir-fry or curry to cabbage fried rice for a complete meal! This is a great recipe to keep in your back pocket for a quick weeknight meal, especially if you use the coleslaw mix – it’s so easy!

what do you want

Please note the complete recipe card with ingredient measurements and complete instructions if located at the end of the post.

The following section Provide notes on components and replacements and step-by-step instructions with photos for a quick visual reference. When you’re ready to make the recipe, Use recipe cards.

• the oil: You can use any cooking oil like olive oil or avocado oil.
• onion: Use white onion. Shallot will also work.
• Cabbage: You can use green cabbage, napa cabbage or prepared coleslaw mix/shredded cabbage.
• green onion: Also known as scallion. Feel free to use more than listed in the recipe.
• garlic: Lots of fresh/raw garlic is the key to fried rice! I would not recommend using garlic powder.
• the rice: You need pre-cooked rice, preferably a day old or at least cooked a few hours before. Basmati or jasmine rice works well.
• Frozen green peas: Any frozen beans will work. You can use canned and drained green peas. Edamame works well as a replacement (or addition).
• I am Willow: You can substitute gluten-free tamari or coconut aminos for a gluten-free recipe.
• sesame oil: for taste. Use toasted sesame oil if you have it!
• Rice vinegar: for taste. You can use plain or seasoned rice vinegar.

How to Make (with Pictures)

Step 1: Cook the vegetables.

the heat 1 tablespoon of oil is a big one Skillet On medium-high heat. When hot, aWhite parts of onions, cabbage and green onions. Season the vegetables with a pinch of salt and pepper.

Cook vegetables for this Add garlic and cook for 5-7 minutes Stir for another minute.

Step 2: Fry the rice.

add Oil remaining in the pan. add rice, peas, I am Willow, sesame oil and rice vinegar.

Spread the rice in an even layer and let it cook for 1-2 minutes without disturbing.

Stir well, scrape up any bits on the bottom and spread it back into an even layer, cook for another 2-3 minutes until heated through and browned and crispy to your liking, stirring occasionally.

Stir in remaining green onions, Season with salt and pepper and enjoy!

Why use leftover rice?

Freshly cooked rice is too soft, moist and fluffy for fried rice. If you use freshly cooked rice, the fried rice will be mushy.

Leftover cooked and cooled rice dries up and hardens, So the grains retain their structure when roasted.

You can use day old rice or rice that has been cooked 3-4 hours before hand and chilled in a pan in the fridge. Sometimes, I do too Dry in the oven on a baking sheet at low temperature until dry and slightly crisp.

Recipe notes

• For convenience, I often make this recipe with a bag of coleslaw mix (shredded cabbage). It’s perfect for a super quick and easy side dish or base for a main dish.

How to save

• Leftover fried rice will keep in a sealed container in the fridge for 4-5 days.
• Reheat leftovers in a pan or microwave until hot.
• You can freeze cooled fried rice in an airtight container or freezer bag for up to 3 months. Thaw in refrigerator before reheating.