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If you’re on the hunt for a vibrant, satisfying dish that’s both comforting and unexpectedly fresh, this Cabbage Fried Rice Recipe is exactly what you need. Imagine tender yet slightly crunchy cabbage mingling with fragrant jasmine rice, bright carrot, and a touch of savory soy and sesame oils—all coming together in a quick, one-pan meal that’s bursting with flavor and texture. Whether you want a lighter alternative to traditional fried rice or crave an easy weeknight supper, this dish brings color, aroma, and a delightful Asian-inspired twist to your table.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the layers of taste, crunch, and aroma in this cabbage fried rice. From the fresh crispness of the cabbage to the nutty, buttery richness from the butter, every element is essential to creating a harmonious bite.
- Green cabbage: Finely sliced for texture and a light, refreshing crunch that balances the savory rice.
- Carrot: Peeled and grated to add a subtle sweetness and vibrant orange color that brightens the dish.
- Onion: Finely diced to provide a savory base and gentle sweetness once sautéed.
- Cooking oil: Essential for high-heat sautéing and achieving that perfect wok hei flavor.
- Cooked Jasmine rice: The fragrant heart of the dish—ideally made ahead so the grains remain separate, fluffy, and ready to soak up all the delicious seasonings.
- Unsalted butter: Adds richness and a velvety mouthfeel that elevates the overall flavor.
- Soy sauce: Brings umami depth and saltiness that ties everything together beautifully.
- Sesame oil: Just a teaspoon provides an intoxicating aroma and authentic Asian flair.
- Salt and freshly ground black pepper: Season to taste for that perfect balance of flavor.
How to Make Cabbage Fried Rice Recipe
Step 1: Prepare the Rice
Start by rinsing 1 cup of jasmine rice multiple times until the water runs almost clear—this removes excess starch for fluffy rice that doesn’t clump. Cook the rice with 1 tablespoon of butter and a pinch of salt either on the stovetop or in a rice cooker. Once done, fluff it and set aside while you prep your veggies. This step is key because fluffy, well-separated grains bring the perfect texture to your cabbage fried rice recipe.
Step 2: Slice and Dice Your Veggies
Take your cabbage and finely slice it—if you can, a mandolin slicer is a wonderful time saver and ensures even pieces. Next, dice your onion finely and grate the carrot until it’s all ready to jump into the pan. These details matter because uniform sizes mean even cooking and that perfect blend of textures with every forkful.
Step 3: Sauté the Vegetables
Now heat a large heavy-bottomed skillet or wok over very high heat and add your cooking oil. Toss in the cabbage, carrot, and onion, then sauté vigorously for 7 to 10 minutes. Keep stirring constantly so nothing sticks or burns; you want the cabbage to wilt and start turning golden at the edges. The vegetables will shrink dramatically, concentrating their flavors and delivering that lightly charred, irresistible bite that makes this dish special.
Step 4: Combine Rice and Seasonings
With the veggies perfectly cooked, add in the butter along with your cooked jasmine rice. Stir continuously to melt the butter and coat every grain and shred of cabbage. Then pour in the soy sauce and sesame oil, sprinkling salt and freshly ground pepper to your liking. Stir everything thoroughly so each spoonful bursts with a beautiful balance of savory, nutty, and subtly sweet flavors. This step truly brings the dish together and showcases why this cabbage fried rice recipe is a keeper.
How to Serve Cabbage Fried Rice Recipe
Garnishes
To elevate your cabbage fried rice recipe even more, try topping it with chopped green onions or fresh cilantro for a pop of color and freshness. A sprinkle of toasted sesame seeds adds a lovely nutty crunch, and if you like a bit of heat, a few red chili flakes or a drizzle of Sriracha can brighten it up beautifully.
Side Dishes
This dish is fantastic on its own but pairs wonderfully with simple sides like steamed dumplings, crispy spring rolls, or a light Asian-style cucumber salad. If you want a bit more protein, grilled chicken, shrimp, or tofu make perfect companions that keep the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, serve this cabbage fried rice recipe inside hollowed-out bell peppers or cabbage cups—this not only looks impressive but makes for a neat, handheld delight. You can also serve it as a colorful bed for fried eggs or crispy tofu, turning it into a heartier meal with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Leftover cabbage fried rice is a gem for next-day meals. Simply transfer any extras to an airtight container and refrigerate for up to 3 days. The flavors actually develop further as it sits, making it an even tastier option for a quick lunch.
Freezing
You can freeze this recipe in portion-sized containers for up to 1 month. Just make sure the rice has completely cooled before freezing, and thaw overnight in the refrigerator when you’re ready to enjoy it again.
Reheating
To reheat, warm the cabbage fried rice recipe gently in a skillet over medium heat, stirring occasionally. Adding a splash of water or a tiny bit of oil helps revive the moisture and prevents drying out. Avoid microwaving if you want to keep the rice fluffy and the texture perfect.
FAQs
Can I use brown rice instead of jasmine rice?
Absolutely! Brown rice will add a nuttier flavor and more chewiness but may require longer cooking time and yield a different texture. Just be sure to cook it thoroughly before mixing it with the vegetables.
Is it possible to make this recipe vegan?
Yes, just swap the butter for a plant-based margarine or extra cooking oil, and use tamari or a vegan soy sauce alternative. The dish will remain delicious and flavorful.
Can I add protein to this cabbage fried rice recipe?
Definitely! Grilled chicken, shrimp, tofu, or scrambled eggs are excellent additions that complement the vegetables and rice perfectly, turning this into a complete meal.
What if I don’t have a wok—can I use a regular pan?
Of course! A heavy-bottomed skillet works great as it distributes heat well. The key is to keep the heat high and stir frequently to get that slightly charred, authentic flavor.
How can I make this dish spicier?
Add finely chopped fresh chili peppers during the sauté step, sprinkle in chili flakes, or serve with a spicy sauce on the side like Sriracha or chili garlic sauce to tailor the heat to your liking.
Final Thoughts
This Cabbage Fried Rice Recipe is one of those little treasures that feels special but is incredibly straightforward to make. It’s a fantastic way to enjoy a classic Asian-inspired rice dish with a fresh and nutritious twist. I can’t wait for you to try it and discover how easy and rewarding it is to whip up such a tasty, colorful meal at home!
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Cabbage Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A flavorful and healthy Cabbage Fried Rice recipe combining finely sliced cabbage, grated carrot, and diced onion stir-fried with fragrant Jasmine rice, soy sauce, and sesame oil. This quick and easy dish is perfect for a light lunch or dinner and can serve up to six people.
Ingredients
Vegetables
- 1 small or 1/2 large green cabbage (about 8 cups, finely sliced)
- 1 large carrot (1 cup peeled and grated)
- 1 medium onion (1 cup, finely diced)
Main Ingredients
- 3 cups cooked Jasmine rice
- 2 Tbsp cooking oil
- 2 Tbsp unsalted butter
- 2 Tbsp soy sauce
- 1 tsp sesame oil
Seasonings
- 1/4 tsp salt (or to taste, optional)
- 1/8 tsp freshly ground black pepper (or to taste)
Instructions
- Cook the rice: Rinse 1 cup of rice about 4 times or until the water runs almost clear. Drain well and cook the rice according to package instructions with 1 Tbsp butter and 1/2 tsp salt. You may also use a rice cooker. Once cooked, remove from heat and set aside.
- Prepare the vegetables: Finely slice the cabbage using a sharp knife or mandolin for speed. Then finely dice the onion and peel and grate the carrot.
- Heat the skillet or wok: Place a large, heavy-bottomed skillet or wok over very high heat. Add 2 Tbsp cooking oil to the hot pan.
- Sauté the vegetables: Add the sliced cabbage, grated carrot, and diced onion to the skillet. Stir-fry over very high heat for 7 to 10 minutes until the cabbage wilts and starts to turn golden. Stir constantly to prevent burning. Vegetables will reduce to about one-third to one-half their original volume.
- Add butter, rice, and seasonings: Stir in 2 Tbsp unsalted butter and 3 cups of cooked Jasmine rice, combining evenly. Add 2 Tbsp soy sauce, 1 tsp sesame oil, and season with salt and freshly ground black pepper to taste. Stir well to incorporate all flavors.
- Serve hot: Once all ingredients are well combined and heated through, serve the cabbage fried rice immediately for best flavor and texture.
Notes
- Using a mandolin for slicing cabbage makes prep faster and ensures even thickness.
- Stir constantly while cooking vegetables to avoid scorching and to encourage even cooking.
- You can adjust salt and pepper to your taste or omit salt entirely for a low-sodium option.
- Leftover cooked rice works well; for best results, refrigerate rice before using.
- Substitute soy sauce with tamari for a gluten-free version.
- For added protein, consider stirring in cooked diced chicken, tofu, or eggs.
