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–+ servings
Cabbage Fried Rice

Quick and Tasty Cabbage Fried Rice You'll Crave Again!

Delicious Cabbage Fried Rice that's quick to prepare and full of flavor, perfect for any dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 4 cups Day-Old Rice Best to use slightly dry rice for texture.
For the Aromatics
  • 2 tablespoons Vegetable Oil Can substitute with sesame oil for added flavor.
  • 1 medium Onion Shallots or green onions can be used for a milder flavor.
  • 2 cloves Garlic Fresh ginger can be used for an additional zing.
For the Vegetables
  • 2 cups Cabbage Can substitute with bok choy or Napa cabbage.
  • 1 cup Carrots Other vegetables like bell peppers can be added for variety.
  • 1 cup Peas Frozen peas work well and need no prep.
For the Protein
  • 2 large Eggs Can substitute with tofu for a vegan option.
For Flavor
  • 3 tablespoons Soy Sauce Low-sodium options can be used for a healthier dish.
  • 1 tablespoon Oyster Sauce Vegetarian oyster sauce can be used or omit if not desired.
  • 1 teaspoon Sesame Oil Essential for an authentic taste.
  • to taste Salt & Pepper Soy sauce usually provides enough saltiness.
For Garnish
  • 2 tablespoons Chopped Green Onions Optional, but highly recommended for presentation.
  • 1 tablespoon Sesame Seeds Optional, enhancing both flavor and texture.

Equipment

  • large non-stick pan or wok

Method
 

Step‑by‑Step Instructions
  1. Begin by preparing your ingredients. Spread rice to cool, chop cabbage and carrots, and beat eggs.
  2. Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium-high heat until shimmering.
  3. Add onion and sauté for about 2 minutes until translucent. Then add garlic and cook for another 30 seconds.
  4. Add cabbage, carrots, and peas. Stir-fry for about 4-5 minutes until vegetables are tender but still crisp.
  5. Push vegetables aside and pour beaten eggs, scrambling until lightly golden, then fold into the mixture.
  6. Add day-old rice, breaking up clumps and mix thoroughly for about 1-2 minutes.
  7. Stir ingredients to allow rice to absorb flavors, cooking on medium-high heat for 2-3 minutes.
  8. Pour in soy sauce and oyster sauce, mixing well and cooking for another 2-3 minutes.
  9. Drizzle sesame oil around the pan's edges, stirring for another minute to enhance flavor.
  10. Taste and adjust seasoning with salt and pepper as needed.
  11. Transfer to a serving platter, garnish with green onions and sesame seeds, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Use day-old rice for best texture and feel free to customize with your favorite veggies or proteins.

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