Fried Rice with Cabbage: A Comforting, Quick Weeknight Meal

Fried Rice with Cabbage is that rare recipe that checks all the boxes—fast, flavorful, and family-friendly. Whether you’re trying to clean out the fridge or simply craving something warm and comforting after a long day, this fried rice recipe has your back. Packed with shredded cabbage, crisp carrots, and just the right amount of soy and sesame flavor, it delivers a satisfying crunch and savory depth without fuss. The beauty of this fried rice with cabbage is that it turns simple, budget-friendly ingredients into something that feels like takeout—but fresher and lighter. Let’s get cooking!

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What is Fried Rice with Cabbage?

Fried Rice with Cabbage is a twist on traditional Chinese fried rice that replaces the usual peas and egg combo with crunchy cabbage and sweet carrots. The cabbage softens slightly as it cooks, soaking up the umami from soy sauce and sesame oil while still keeping that satisfying bite. It’s typically made with day-old rice, giving you that perfect “non-soggy” texture. Think of it as comfort food with a healthy edge—hearty, filling, and easy enough to whip up in 30 minutes flat. Plus, it’s a great way to sneak in extra veggies without hearing complaints from picky eaters.

Reasons to Try Fried Rice with Cabbage

If your dinner rotation is feeling a bit tired, fried rice with cabbage might be the reboot you need. It’s quick (perfect for those “I forgot to thaw something” nights), healthy, and endlessly customizable. You can toss in leftover chicken, shrimp, or tofu to make it more filling. It’s also ideal for meal prep—store it in containers and you’ve got lunch sorted for days. And the best part? Even the kids will eat it without a fuss. For more cabbage-forward meals, you might also enjoy our Slow Cooker Unstuffed Cabbage or Ground Beef and Savory Cabbage Soup.

Ingredients Needed to Make Fried Rice with Cabbage

• 1 cup brown rice
• 2½ cups water
• ¼ teaspoon kosher or sea salt
• 1½ tablespoons canola oil (or other high-heat oil)
• ½ cup onions, chopped
• 2 tablespoons ginger root, peeled and minced
• 2 cups cabbage, shredded
• 1 cup carrots, shredded
• 1 garlic clove, minced
• 1½ teaspoons toasted sesame oil (optional)
• 2 tablespoons lite soy sauce (or tamari/coconut aminos)
• 1 cup bean sprouts
• ½ cup scallions or basil (optional garnish)
• ¼ cup sesame seeds (optional garnish)

Instructions to Make Fried Rice with Cabbage

in a few simple step-by-step moves. This easy step-by-step guide will walk you through the process from cooking the rice to achieving that irresistible golden finish. Grab your wok (or a large skillet) and let’s dive in.

Step 1: Cook the Rice (and Cool It Properly)

Start by adding 1 cup of brown rice, 2½ cups of water, and ¼ teaspoon of salt to a medium pot. Bring it to a boil over high heat, then lower the temperature to a gentle simmer. Cover the pot and let the rice cook for about 40 minutes, or until it’s tender and the water has been absorbed.

Here’s where many home cooks go wrong—the cooling phase. Fluff your rice with a fork, spread it evenly across a baking sheet (don’t pack it down), and refrigerate it for at least 1 hour or up to 10 hours. This helps the rice dry out a bit, which keeps it from turning mushy later. Using day-old rice is even better. For more about why cold rice works best, check out our Mushroom Vegetable Rice Soup—another delicious dish that uses pre-cooked grains for ideal texture.

Step 2: Prep Your Veggies and Aromatics

While the rice chills, let’s get those vegetables ready. Finely chop ½ cup of onions, mince 2 tablespoons of fresh ginger, and shred 2 cups of cabbage along with 1 cup of carrots. Keep everything nearby since stir-frying happens quickly.

If you’re short on time, you can use pre-shredded cabbage or frozen stir-fry blends—just make sure they’re thawed and patted dry before cooking. You can find more ingredient prep tips here if you’d like to simplify your weeknight cooking routine.

Step 3: Sauté the Aromatics

In a large skillet or wok, heat 1½ tablespoons of canola oil over medium heat. Add the chopped onions and minced ginger, stirring often for 4–5 minutes until the onions soften and turn translucent. You’ll know you’re doing it right when your kitchen smells incredible—warm, spicy, and slightly sweet.

This step-by-step foundation builds the depth of flavor that makes your fried rice shine. Avoid rushing it; letting those aromatics release their oils will infuse every bite with rich, layered taste.

Step 4: Add the Veggies

Next, toss in the shredded cabbage and carrots. Stir constantly for about 1 minute—you want the cabbage to soften slightly but still hold a bit of crunch. Then add the minced garlic and cook for another 30 seconds until fragrant. Garlic burns fast, so keep it moving!

If you love bold flavor, a small splash of soy sauce here can start building color early. For other creative ways to cook with cabbage, you might enjoy our Cabbage Roll Soup Recipe—it’s a cozy, family favorite that uses many of the same pantry staples.

Step 5: Fry the Rice (The Star of the Show)

Now crank up the heat to high and add your cooled rice to the pan. This is where the magic happens. Stir constantly for about 4 minutes, letting the rice pick up all that beautiful flavor from the vegetables.

You’ll hear it sizzle—that’s your cue that it’s frying properly, not steaming. Break up any clumps and mix thoroughly so each grain gets coated in the oil and aromatics. For an extra layer of flavor, drizzle in 1½ teaspoons of toasted sesame oil (optional) and 2 tablespoons of soy sauce, stirring until evenly distributed.

If you’re experimenting with soy sauce substitutes or gluten-free options, check out our ingredient substitution guide for some great alternatives.

Step 6: Finish and Serve with Flair

Once the rice is golden and aromatic, toss in 1 cup of bean sprouts and cook for one final minute. The sprouts add a light crunch that perfectly balances the fried rice’s richness. Turn off the heat and sprinkle with chopped scallions, fresh basil, or a handful of sesame seeds for garnish.

That’s it—you’ve just mastered a full step-by-step fried rice with cabbage recipe that’s as satisfying as takeout (but fresher and lighter). Pair it with a warm bowl of Cabbage Soup Recipe or a crisp side salad for a wholesome, comforting meal.

Bonus Tip: Make It Your Own

Don’t be afraid to get creative! Add a scrambled egg for protein, toss in leftover chicken or shrimp, or swap brown rice for jasmine if you prefer a fluffier bite. This step-by-step recipe is flexible, forgiving, and endlessly adaptable—perfect for busy weeknights or quick lunches.

What to Serve with Fried Rice with Cabbage

Pair your fried rice with cabbage with some Asian-inspired sides like grilled teriyaki chicken or simple miso soup. If you’re leaning toward cozy comfort, serve it alongside a hearty bowl of Cabbage Soup Recipe or Unstuffed Cabbage Roll Soup. It’s also great on its own as a light lunch or vegetarian dinner.

Key Tips for Making Fried Rice with Cabbage

• Use day-old rice: Fresh rice is too moist and will turn mushy when fried.
• Prep everything first: Once you start frying, it all goes fast.
• Don’t skimp on high heat: The hotter the pan, the better the flavor.
• Go easy on the soy sauce: You can always add more later.
• Mix-ins welcome: Add leftover protein for extra flavor and texture.

Storage and Reheating Tips for Fried Rice with Cabbage

Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth to bring back moisture and heat it in a skillet for that crispy edge. Avoid the microwave if you can—it tends to make rice rubbery. You can also freeze portions for up to a month; just thaw in the fridge overnight before reheating.

FAQs

Can I use white rice instead of brown rice?
Absolutely. Just make sure it’s cold and dry before frying.

Is this recipe vegan?
Yes, it’s naturally vegan if you use soy sauce or coconut aminos.

Can I add eggs?
Of course! Scramble an egg in the pan before adding the rice for extra protein.

Can I use pre-shredded cabbage?
Definitely—it saves time and works just as well.

Final Thoughts

There’s something deeply satisfying about fried rice with cabbage—simple ingredients, big payoff. It’s the kind of dish that feels homey yet special, perfect for busy weeknights or lazy weekends. Once you make it, it’ll earn a permanent spot in your meal rotation. For more cozy, vegetable-packed recipes, check out our Slow Cooker Cabbage Soup with Hamburger.

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