Cabbage Fried Rice (Easy, Vegan, One Pan)
on Nov 21, 2023, Updated May 05, 2026
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This cabbage fried rice is one of those weeknight recipes that comes together fast and uses ingredients you likely already have. Leftover rice, a bag of coleslaw mix or half a head of cabbage, garlic, soy sauce and sesame oil, that’s essentially it.
The coleslaw mix is one of my favourite cooking hacks. Instead of chopping cabbage, you can grab a pre-shredded bag and this goes from a 25-minute recipe to a 15-minute one. I usually make it this way and it’s so quick and easy.
5-Star Review
Loved this super easy and tasty recipe!
Why You’ll Love Cabbage Fried Rice
The recipe features leftover rice, green cabbage, green onion, green peas, garlic, sesame oil and soy sauce for a flavorful dish that’s sure to be a hit. Here are a few reasons I think you’ll love it!
- It’s a vegan recipe, dairy-free and no eggs needed.
- It’s ready in just 25 minutes with basic ingredients.
- It’s budget-friendly.
- It’s a great use for leftover cabbage and rice.
- It makes a quick, easy and tasty side dish.
- You can pair with protein for a complete meal.
- It’s easy to customize with different veggies and additions.
- Great for meal prep.
For more fried rice recipes like this, try this Vegan Mushroom Fried Rice, Basil Fried Rice or Cashew Tofu Fried Rice.
Ingredients and Substitutions
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Oil: You can use any oil for cooking such as olive oil or avocado oil. Butter is a suitable substitute.
- Onion: Use white onion. Shallot would also work.
- Cabbage: You can use green cabbage, Napa cabbage, savoy cabbage or prepared coleslaw mix/shredded cabbage. I often make this recipe with a bag of coleslaw mix to make it super quick and easy. You can also substitute red cabbage but I do prefer a green cabbage variety for this 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. Jasmine or basmati rice work well. You can substitute brown rice if you prefer to use a whole grain.
- 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.
- Rice Vinegar: You can use unseasoned or seasoned rice vinegar.
Variations and Additions
This recipe is super easy to customize with your favorite vegetables or grains. Here are some ideas:
- For vegetable additions, try ginger, diced or grated carrot, corn, bok choy, snap peas, bean sprouts, bell pepper or mushroom.
- You can use cooked and cooled quinoa or farro instead of rice.
- Fresh Thai basil and cilantro work well for herbs. Stir in 1 cup freshly chopped herbs at the end.
- For spicy fried rice, add 2 tsp sambal oelek or sriracha when you add the soy sauce. You could also use up to 1 tsp red chili flakes or cayenne pepper or just serve the rice with a drizzle of Sriracha or other hot sauce you enjoy. You could could also add minced jalapeno with the other veggies.
- Add a few handfuls of baby spinach at the end and mix until wilted.
- As is, the recipe is Asian-inspired, to make it with Indian spices, omit the sesame oil and rice vinegar and add 2 tsp yellow curry powder or 1/2 tsp garam masala, 1/2 tsp cumin, 1/4 tsp turmeric powder and 1/4 tsp coriander powder.
How to Make Cabbage Fried Rice
Step 1: Heat 1 tablespoon cooking oil in a large saucepan or wok over medium-high heat. When it’s hot, add the onion, chopped 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: 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.
Step 3: Stir in the rest of the green onions, season with salt and pepper and enjoy!
Recipe FAQs
Not as written. Soy sauce contains gluten. To make it gluten-free, substitute tamari or coconut aminos in equal amounts. Both work well and won’t noticeably change the flavour.
Yes, though the texture changes slightly after freezing. Let it cool completely, then freeze in an airtight container for up to 2 months. Reheat from frozen in a hot skillet with a splash of soy sauce to revive the flavour and texture.
Up to 4 days in the fridge in a sealed container. Reheat in a skillet over medium-high heat or in the microwave.
Freshly cooked rice contains too much moisture and will steam rather than fry, resulting in a soft, clumpy texture. Day-old rice that has been chilled has dried out enough to fry properly and develop that characteristic crispy texture. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least an hour before using.
If serving cabbage fried rice as a side dish, it pairs well with dishes like Thai basil eggplant, coconut red lentil dahl or Kung pao cauliflower.
It also makes a great base to use in bowls like this teriyaki chickpea rice bowl, peanut tofu bowl or tofu edamame buddha bowl or for serving with a curry like cauliflower chickpea curry or butternut squash curry.
I love mixing this rice with kimchi or sauerkraut for extra flavor and nutrition. You can serve it on its own as a side dish or pair it with your choice of protein such as crispy baked tofu, tempeh, beef, shrimp or chicken.
You could also mix this tofu scramble into it as an alternative to scrambled egg.
Yes. Cabbage works well in fried rice. It softens as it cooks, adds a mild sweetness and blends seamlessly with the other ingredients. Green cabbage, Napa cabbage, savoy cabbage and pre-shredded coleslaw mix all work. It’s worth adding more than you think you need as it reduces significantly in volume as it cooks.
Green cabbage is the most common and works well. Napa cabbage has a milder flavour and softer texture which also works nicely. Pre-shredded coleslaw mix is the most convenient option and produces a great result with minimal prep.
Deryn’s Notes
- Use day-old rice if you can. Freshly cooked rice is too moist and steams rather than fries. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate for at least an hour before using.
- A bag of pre-shredded coleslaw mix works perfectly here and cuts the prep time significantly. No chopping required.
- Spread the rice in an even layer and leave it undisturbed for 1–2 minutes before stirring. This is what creates the lightly crispy, browned texture rather than soft steamed rice.
- Use medium-high heat throughout. Fried rice needs a hot pan. Too low and the rice steams instead of frying.
- Add any extra vegetables with the cabbage at the start. Add protein separately at the end once the rice is cooked.
If you try this Cabbage Fried Rice recipe or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
Cabbage Fried Rice (Easy, Vegan, One Pan)
Ingredients
- 2 tbsp oil, divided
- 1 medium onion, finely chopped (190 g/1 ½ cups)
- 4 cups shredded green cabbage or coleslaw mix, 280 g
- 6 green onions (scallions), thinly sliced, green and white parts separated (30 g)
- 3 cloves garlic, minced or grated (20 g)
- 4 cups cooked and cooled white rice, like Jasmine or Basmati (about 600 g)
- 1 cup frozen green peas, 170 g
- 3 tbsp soy sauce or tamari, 45 mL
- 2 tsp sesame oil, 10 g
- 2 tsp rice vinegar, 10 mL
- Salt and black pepper
Instructions
- Cook Veggies: In a large skillet, heat 1 tbsp of the oil over medium high heat. When the pan is hot, add the onions, cabbage and white parts of green onions. Season with salt and pepper. Cook for 5-7 min, stirring occasionally, until golden and tender.2 tbsp oil, 1 medium onion, 4 cups shredded green cabbage or coleslaw mix, 6 green onions (scallions)
- Add Garlic: Add the garlic. Cook for another 1 min, stirring, until fragrant.3 cloves garlic
- Fry Rice: Add remaining 1 tbsp oil to the pan. Then add cooked rice, green peas, soy sauce, sesame oil and rice vinegar. Spread the rice in an even layer and cook for 1-2 minutes without disturbing. Stir, scraping any bits off the bottom and spread evenly again. Cook another 3-4 min, stirring occasionally, until rice begins to brown and slightly crisp up.4 cups cooked and cooled white rice, 1 cup frozen green peas, 3 tbsp soy sauce or tamari, 2 tsp sesame oil, 2 tsp rice vinegar
- Serve: Stir in the remaining green onions. Season with salt and pepper to taste.
Loved this super easy and tasty recipe!
Thank you, Tracy!
Loved this recipe! I didn’t use a big enough pan so it didn’t crisp up as quickly as it probably should have but it is a great recipe. I also tossed in some chickpeas for some protein. Will definitely make this again and will add some heat to it. Thank you
Thanks, Patty. I should add an extra note about using a large pan so it can get crispy on the bottom. Thanks for trying it and the review though. I’m glad you liked it!
Thanks! I’m so glad you liked it. I like adding sambal oelek to mine for some heat:)
Lovely. Thank you.
Thanks for trying it! I appreciate the review.