Cabbage Fried Rice Recipe

If you’re in search of a comforting, budget-friendly, and flavor-packed dish to elevate dinner (or lunch!), look no further than Cabbage Fried Rice. This vibrant classic blends tender ribbons of cabbage, crunchy carrots, pillowy jasmine rice, and a savory hit of soy sauce into one delicious pan. It’s a recipe that’s perfect for busy weeknights, picky eaters, or any time you crave something cozy, colorful, and incredibly satisfying—all without a fuss.

Ingredients You’ll Need

The beauty of Cabbage Fried Rice really shines through its simple ingredients. Each one plays an important role, bringing out extra taste, color, or heartiness in every bite, and you probably have most of them on hand already.

• Green cabbage: Adds volume, subtle sweetness, and the perfect bite to the rice. Use half a large head or a whole small one!
• Carrot: Grated fresh, it brings a touch of color and natural sweetness that brightens the whole dish.
• Onion: Savory base flavor that lightly caramelizes as it cooks, giving depth to every forkful.
• Cooking oil: Helps get those veggies sizzling and keeps everything from sticking; go for a neutral oil like canola or vegetable.
• Cooked jasmine rice: The star grain; using slightly day-old rice ensures your fried rice stays fluffy, not mushy.
• Unsalted butter: Gives the final dish a rich, luxurious flavor and helps the rice and veggies meld together beautifully.
• Soy sauce: The backbone of umami—be generous! It ties all the flavors together in the most comforting way.
• Sesame oil: Just a little at the end, for that unbeatable aroma and signature Asian character.
• Salt: Season to taste; start light, then add more if you love a savorier rice.
• Freshly ground black pepper: Adds just the right amount of heat and complexity.

How to Make Cabbage Fried Rice

Step 1: Prepare the Rice

Start by thoroughly rinsing 1 cup of jasmine rice under cool water—you want to rinse it about four times, until the water runs almost clear. This removes excess starch so your Cabbage Fried Rice ends up fluffy, not sticky. Drain well, then cook the rice with 1 tablespoon of butter and half a teaspoon of salt. You can use a rice cooker for ease, or just follow the stovetop instructions on your rice package. Fluff with a fork, then set aside and let it cool slightly. (Leftover, chilled rice works best for fried rice, so this is a great dish to plan ahead!)

Step 2: Prepare the Vegetables

While the rice cooks, set about prepping your veggies. Finely slice the cabbage—this is fastest (and safest) using a mandoline, but careful knife work also gets the job done. Dice up your onion and grate the carrot so they’ll melt seamlessly into the rice later. The finer you prep, the more harmonious your fried rice will be!

Step 3: Cook the Vegetables

In a large, heavy-bottomed skillet or wok, heat 2 tablespoons of your chosen cooking oil over very high heat. When the oil shimmers, toss in the sliced cabbage, grated carrot, and diced onion all at once. Stir constantly—they’ll shrink down, soften, and start to take on a golden edge after about 7 to 10 minutes. Don’t rush this step! A little caramelization brings out sweetness and umami in the vegetables.

Step 4: Combine Ingredients

Once your veggies are wilted and delightfully golden, add 2 tablespoons of unsalted butter right into the pan. As it melts, pour in the cooked jasmine rice, breaking up any clumps with your spatula. Add the soy sauce and a teaspoon of sesame oil, then season with salt and pepper to taste. Stir everything thoroughly so every grain of rice is evenly coated and each bite is as flavorful as the next.

Step 5: Serve

Take the pan off the heat and get ready to serve your gorgeous Cabbage Fried Rice immediately—straight from the wok to the bowl. Whether you’re enjoying it solo or bringing it to the table as a standout side, the aroma alone will bring everyone running.

How to Serve Cabbage Fried Rice

Garnishes

For that finishing touch, sprinkle on finely sliced green onions, a tiny drizzle of extra sesame oil, or a scatter of toasted sesame seeds. If you love a little kick, a dash of chili oil or some sriracha works wonders. Fresh cilantro leaves also add a lovely pop of color and freshness.

Side Dishes

Cabbage Fried Rice loves company! Pair it with crispy spring rolls, sweet and sour tofu, or a platter of quick stir-fried broccoli. For a heartier meal, top with a soft-fried or poached egg and let the yolk become its own creamy sauce. It’s also a fabulous partner for grilled chicken or shrimp if you’re feeling extra.

Creative Ways to Present

Have fun plating your Cabbage Fried Rice—press it into small bowls and invert onto plates for neat domes, scoop it into lettuce leaves for playful rice “tacos,” or serve family-style in one big, colorful bowl at the center of your table. The vibrant colors make any presentation look special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), cool them quickly and transfer to an airtight container. Your Cabbage Fried Rice will keep beautifully in the fridge for up to 4 days. The flavors continue to mingle and deepen, making for awesome next-day lunches.

Freezing

Cabbage Fried Rice freezes surprisingly well. Let it cool completely, then pack into freezer-safe containers or zip-top bags—squeeze out as much air as possible. It will stay fresh for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Cabbage Fried Rice in a hot skillet or wok with just a splash of water or extra soy sauce to revive the moisture—this keeps it fluffy and not dry. If you’re in a rush, the microwave does the trick too; just cover loosely and heat in one-minute bursts, fluffing between each.

FAQs

Can I use brown rice instead of jasmine rice?

Absolutely! While jasmine rice brings a soft, fragrant base, nutty brown rice works just as well. Just be sure it’s cooked and cooled before using for the best stir-fry texture.

Is it okay to use purple or Napa cabbage?

Yes, both will taste wonderful. Purple cabbage adds vibrant color and a slightly firmer bite, while Napa cabbage is extra tender and mild. Experiment to find what you love!

How can I make it gluten-free?

Simply use tamari or a gluten-free soy sauce in place of regular soy sauce. All other ingredients are naturally gluten-free, so you’re set for a delicious meal.

Can I add protein to Cabbage Fried Rice?

Definitely. Stir in diced tofu, scrambled eggs, shredded rotisserie chicken, or even shrimp. Cook your protein separately, then add it with the rice during the final mixing step.

Will pre-shredded cabbage work in this recipe?

Yes, pre-shredded cabbage is a fantastic shortcut. Just check for any large or tough pieces and give them a quick chop for even cooking.

Final Thoughts

If you’re craving something easy, nourishing, and packed with flavor, try Cabbage Fried Rice at your next mealtime. I promise, it’s one of those recipes you’ll reach for again and again—and soon, you’ll be sharing this little gem with your own friends and family, too!

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