Easy Cabbage Fried Rice Recipe

This vegetarian cabbage fried rice is ready to enjoy in 25 minutes and is a delicious way to use up leftover rice.

Overhead view of a bowl of cabbage fried rice with green onions and green peas.

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!

For more ways to use cabbage, Check out my Ramen Noodle Stir Fry, Red Curry Noodles, Drunken Noodles, and Ramen Noodle Salad.

Looking for low carb fried rice? You will love this healthy cauliflower fried rice.

Close Cabbage Fried Rice with Peas and Green Onions.

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.

Gather all the ingredients to make Cabbage Fried Rice Recipe.  Each element is labeled in the text overlay and the list can be found on the corresponding blog page.
  • 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.

Cook the cabbage, onion and garlic in a large pan.

Step 2: Fry the rice.

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

Cook the rice, peas and cabbage in a large pan.

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!

A large skillet of cabbage stir-fried rice with green peas and onions.

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.

Fried rice with a wooden spatula next to a large wok next to a bowl of cabbage fried rice.

Frequently Asked Questions

Is fried rice good for you?

Restaurant fried rice tends to be a high-calorie meal that’s full of oil and lacking in protein, not exactly good for you, but everything in moderation.

When making fried rice at home, you can control the amount of oil and what else goes into the dish, making it a healthier option than ordering from a restaurant.

This version of fried rice is fairly low in oil and contains nutritious ingredients like cabbage, green peas and onions. I would recommend pairing it with a protein source for a more balanced meal.

If you want to use whole grains in this recipe, you can use brown rice instead of white rice.

Is fried rice with cabbage gluten-free?

The recipe is not gluten-free as written. For gluten-free recipes use gluten-free tamari or coconut aminos instead of sauce.

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.
Close up a bowl of cabbage fried rice with peas and green onions.

Variations and additions

This recipe is very easy to customize with different vegetables or grains. Here are some ideas:

  • For vegetable additions, try Shredded carrots, corn, bok choy, snap peas, bean sprouts, bell peppers or mushrooms.
  • You can use it cooked and cold Quinoa or farro Instead of rice.
  • fresh thai Basil and coriander leaves Works well for herbs. Stir in 1 cup of fresh chopped herbs at the end.
  • For spicy fried riceAdd 2 tsp of sambal wellek or sriracha while adding I am Willow. You can use up to 1 teaspoon of red pepper flakes or just serve the rice with Sriracha or another hot sauce of your choice. You can also add minced jalapeño to other vegetables.
  • Finally add a few handfuls of baby spinach and stir until wilted.
A bowl of cabbage fried rice with green peas and green onions is fried rice with a wooden spatula next to a large skillet.
A bowl of cabbage fried rice with a spoonful of peas and onions.

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.

Have you tried this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.


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Quick and easy cabbage fried rice that makes the most delicious use for leftover rice! Pair fried cabbage rice with your protein of choice or serve with curry or stir-fries.

  1. Cook the vegetables: In a large skillet, heat 1 tablespoon oil over medium-high heat. When the pan is hot, add the onion, cabbage and green onion whites. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until golden and tender. Add the garlic. Cook 1 minute more, stirring, until fragrant.
  2. Stir Fry: Add remaining 1 tablespoon oil to pan. Then add the cooked rice, peas, soy, sesame oil and rice vinegar. Spread the rice in an even layer and cook for 1-2 minutes without disturbing. Stir, scraping up any bits on the bottom and spread evenly again. Cook for another 3-4 minutes, stirring occasionally, until the rice starts to brown and is slightly crispy.
  3. serve: Stir in remaining green onions. Season with salt and pepper to taste.


Cook day-old rice or rice at least 3-4 hours in advance and chill in the fridge in a baking pan. Freshly cooked rice is very moist and results in fried rice.


  • Serving Size: 1
  • Calories: 268
  • Sugar: 5 grams
  • Sodium: 253 mg
  • Fat: 7 grams
  • Sugars: 46 grams
  • Fiber: 3 grams
  • Protein: 6 grams

Keywords: Cabbage fried rice, fried rice with cabbage

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