Cabbage Fried Rice

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 of in your diet.

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

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

What You Need

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

The following sections provide notes on ingredients and substitutions and step-by-step instructions with photos for a quick visual reference. When you’re ready to make the recipe, use the recipe card.

• Oil: You can use any oil for cooking such as olive oil or avocado oil.
• Onion: Use white onion. Shallot would 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 key for fried rice! I wouldn’t recommend using garlic powder.
• Rice: You’ll need pre-cooked rice, preferably a day old or at least cooked a few hours before. Basmati or jasmine rice work well.
• Frozen Green Peas: Any frozen peans work. You could also use canned and drained green peas. Edamame works well as a substitution (or addition).
• Soy Sauce: You can substitute gluten-free tamari or coconut aminos for a gluten-free recipe.
• Sesame Oil: For flavour. Use toasted sesame oil if you have it!
• Rice Vinegar: For flavour. You can use unseasoned or seasoned rice vinegar.

How to Make (with Photos)

Step 1: Cook the veggies.

Heat 1 tbsp of the oil in a large skillet over medium-high heat. When it’s hot, add the onion, cabbage and white parts of the green onions. Season the veggies with a pinch of salt and pepper.

Cook the veggies for 5-7 minutes then add the garlic and cook for another minute while stirring.

Step 2: Fry the rice.

Add the remaining oil to the pan. Add the rice, peas, soy sauce, sesame oil and rice vinegar.

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

Stir well, scraping any bits off the bottom and spread it in an even layer again, cook another 2-3 minutes until heated through and browned and crisped to your liking, stirring occasionally.

Stir in the rest of the 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 fresh cooked rice, the fried rice will come out mushy.

Leftover cooked and cooled rice dries out and firms up, so the grains keep their texture when fried.

You can use day-old rice or rice that’s been cooked 3-4 hours before hand and chilled on a pan in the fridge. Sometimes, I’ll also dry it out in the oven on a baking sheet at a 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.

Serving Ideas

• I love mixing in kimchi or sauerkraut when serving.
• Serve with your choice of protein such as crispy tofu or tempeh.
• Pair with this Thai basil eggplant, lentil dahl or Kung pao cauliflower.
• Cabbage fried rice would be a great base for Teriyaki Chickpea Rice Bowl, Peanut Tofu Bowl, Tofu Edamame Buddha Bowl or Tempeh Brown Rice Bowls.
• Serve with your favourite curry like this cauliflower chickpea curry or butternut squash curry.

How to Store

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