Cabbage Fried Rice is a quick and healthy stir-fry dish made with rice, shredded cabbage, vegetables, and savory seasonings. This cabbage fried rice recipe is a light yet flavorful meal that’s perfect for using leftover rice while adding extra vegetables for nutrition. It’s a simple one-pan dish ideal for busy days.
Origin of Cabbage Fried Rice
Fried rice originated in China as a way to use leftover rice. Vegetable variations like cabbage fried rice became popular as a budget-friendly and nutritious option, especially in home cooking and street food across Asia.
Why It’s Loved
Cabbage Fried Rice is loved for its simplicity and fresh flavor. The cabbage adds a slight crunch and lightness, making the dish healthier while still delivering the savory taste of traditional fried rice.
Also Read: Buckwheat Soba Tiger Salad
Cabbage Fried Rice
4
servings10
minutes12
minutes250
kcalIngredients
2 cups cooked rice (preferably day-old)
2 cups shredded cabbage
1 cup mixed vegetables (carrots, peas, corn)
2 eggs, beaten
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp vegetable oil
2 cloves garlic, minced
2 g reen onions, chopped
Salt and pepper to taste
Directions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and sauté until fragrant.
- Add shredded cabbage and cook for 3–4 minutes until slightly softened.
- Push vegetables to one side and pour in beaten eggs.
- Scramble the eggs until cooked.
- Add cooked rice and mixed vegetables.
- Stir-fry everything together for about 3–4 minutes.
- Add soy sauce, sesame oil, salt, and pepper.
- Toss well to combine.
- Garnish with green onions and serve hot.
Notes
- Serving Suggestion: Serve as a main dish or side with other Asian dishes.
- Tip: Use high heat for better stir-fry flavor.
- Storage: Store leftovers in the refrigerator for up to 3 days.
