Cabbage Fried Rice

Cabbage Fried Rice (Quick, Savory & Full of Crunch)

by

Cabbage Fried Rice is one of those simple, comforting meals you can make anytime—especially when you have leftover rice in the fridge. The cabbage cooks fast, stays slightly crisp, and soaks up all the savory flavors from garlic, soy sauce, and sesame oil. The result is a light but satisfying fried rice that feels fresh, flavorful, and surprisingly filling.

This dish is perfect when you want something quick, budget-friendly, and flexible. You can keep it vegetarian, add eggs for extra protein, or toss in chicken, shrimp, or tofu. Once you learn the basic method, you can make it in many different ways depending on what you have at home.

Ingredients (Serves 2–3)

  • 3 cups cooked rice (cold, preferably day-old)
  • 3 cups cabbage, thinly sliced (green cabbage or napa cabbage)
  • 1 medium carrot, finely diced or julienned (optional but recommended)
  • 3–4 green onions, sliced (keep the green part for garnish)
  • 3 cloves garlic, minced
  • 1 small onion (or 2 shallots), finely chopped
  • 1 teaspoon fresh ginger, grated (optional)

Seasoning & Sauce

  • 2–3 tablespoons soy sauce (adjust to taste)
  • 1 tablespoon oyster sauce (optional, adds deeper flavor)
  • 1 teaspoon sesame oil (for aroma)
  • 1/2 teaspoon black pepper
  • Salt to taste (be careful if soy sauce is salty)

Eggs (Optional but delicious)

  • 2 eggs, lightly beaten

Cooking Fat

  • 2 tablespoons neutral oil (sunflower, canola, or vegetable oil)

Optional Add-ins

  • 1 cup cooked chicken, shrimp, tofu, or beef
  • 1/2 teaspoon chili flakes or chili paste (for spicy version)
  • 1/2 cup peas or corn
  • 1 teaspoon rice vinegar or lime juice (for a brighter finish)

Step-by-Step Instructions

Step 1: Prep everything first

Before you start cooking, prepare all ingredients:

  • Slice the cabbage thinly.
  • Chop onion, garlic (and ginger if using).
  • Make sure the rice is cold and not clumped (break it apart with your hands or a spoon).
  • Beat the eggs in a small bowl if using.

Tip: Fried rice cooks fast, so having everything ready prevents overcooking.

Step 2: Scramble the eggs (optional)

  1. Heat 1 teaspoon of oil in a large pan or wok over medium-high heat.
  2. Pour in the beaten eggs.
  3. Scramble gently until just set.
  4. Remove eggs to a plate and set aside.

Step 3: Sauté aromatics

  1. Add the remaining oil to the pan.
  2. Add onion and stir-fry for 30–60 seconds until slightly softened.
  3. Add garlic (and ginger if using) and stir for 15–20 seconds until fragrant (do not burn).

Step 4: Cook the cabbage and vegetables

  1. Add the cabbage and carrots.
  2. Stir-fry on medium-high heat for 3–5 minutes.
  3. Cook until the cabbage becomes tender but still has a little crunch.

Tip: Keep stirring so the cabbage cooks evenly and doesn’t release too much water.

Step 5: Add rice and fry

  1. Add the cold rice to the pan.
  2. Break up lumps and toss everything together.
  3. Stir-fry for 2–4 minutes so the rice warms up and mixes well with the vegetables.

Tip: If the rice is very dry, you can add 1–2 teaspoons of water, but only a little.

Step 6: Season and combine

  1. Add soy sauce and oyster sauce (if using).
  2. Mix well so the rice becomes evenly colored and flavorful.
  3. Add black pepper.
  4. Stir in the scrambled eggs (if using).
  5. Add sesame oil at the end for aroma.
  6. Taste and adjust:
    • More soy sauce for saltiness
    • A pinch of salt if needed
    • Chili for heat
    • A splash of vinegar or lime for brightness

Step 7: Finish and serve

  1. Stir in most of the green onions.
  2. Serve hot.
  3. Garnish with the remaining green onion on top.
Cabbage Fried Rice

Pro Tips for the Best Cabbage Fried Rice

  • Use cold rice: Warm rice becomes mushy. Cold rice stays fluffy.
  • High heat is your friend: It gives that classic fried rice taste and prevents sogginess.
  • Don’t overcrowd the pan: If your pan is small, cook in two batches.
  • Add sesame oil last: It keeps the aroma strong and fresh.
  • Cabbage thinly sliced cooks better: Thick slices take longer and can get watery.

Easy Variations

  • Spicy Cabbage Fried Rice: Add chili paste, sriracha, or chili flakes.
  • Protein Version: Add cooked chicken, shrimp, tofu, or ground beef.
  • More Veggies: Add bell peppers, mushrooms, peas, or corn.
  • Low-Carb Style: Use more cabbage and reduce rice to 1–2 cups.

Storage and Reheating

  • Store: In an airtight container in the fridge for up to 3 days.
  • Reheat: In a hot pan with a tiny splash of water or oil for best texture (microwave works too, but pan is better).

Leave a Comment