Cabbage Fried Rice Recipe

This cabbage fried rice takes less than 30 minutes and is a great way to use up left-over rice. It’s a breeze and has fabulous Asian-inspired flavor.

I almost did a cartwheel when I learned that RiceSelectpicked me to review their Jasmati® rice. I thought long and hard about a recipe worthy of this post. Why is it so hard to come up with something when there’s a deadline?

I have several rice recipes posted already, but I wanted something new and amazing; something that would make you crave rice. We tested 4 different recipes and ate a lot of rice this week. But, at least we ate high quality jasmine (Jasmati) rice. This cabbage fried rice was actually the first recipe that my sisters recommended I make. I judged the recipe thinking it was too simple to be awesome. I was wrong. Thanks Tanya and Alla!

RiceSelect has several different products to choose from which is so nice because I’m always looking for ways to change things up in the kitchen to add variety and amazing flavor to our menu (wow that was a long sentence, but it worked; phew!). They also carry several organic and all-natural lines which gives me peace-of-mind. I feel so good about serving it to my family.

Check out the Rice Select Website to learn more about their products. You can purchase their products in the RiceSelect Amazon Store, but it’s also sold in grocery stores like Albertsons or Fred Meyer.

Ingredients for Cabbage Fried Rice

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
2 Tbsp cooking oil
3 cups leftover cooked RiceSelect Jasmati Rice
OR 1 cup uncooked RiceSelect Jasmati Rice with 1 Tbsp butter and 1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp Soy Sauce
1 tsp sesame oil (you’ll be glad you used it)
1/4 tsp salt (or to taste or no salt at all!)
1/8 tsp freshly ground black pepper, or to taste

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Creating amazing food starts with using the best ingredients, and with stir-fry, you need the best rice. This is the Jasmati rice sent to me by RiceSelect. Each of their products has its own distinct flavor, aroma and texture. Jasmati is a long grain American grown rice.

If possible, I try to buy foods grown in the U.S. Jasmati rice has soft snowy white grains and the same enticing aroma and sweet nutty flavor of exotic Thai jasmine rice. It’s so awesome that it needed its own moment in the spotlight:

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How to Make Cabbage Fried Rice:

1. Rinse 1 cup rice about 4 times or until water runs almost clear; drain well and cook RiceSelect Jasmati Rice according to package instructions with 1 Tbsp butter and 1/2 tsp salt. I used my rice maker and it’s easy peasy. Once it’s cooked, remove from heat and set aside.

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2. Finely slice the cabbage. Using a Mandolin is the fastest way to accomplish this.

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3. Finely dice the onion and grate the carrot.

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4. Heat a large, heavy bottomed skillet or a Wok over very high heat. Once preheated, add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden.

Stir constantly so it doesn’t scorch to the bottom of the pan. The veggies fill and take over the pan at first but shrink down to about 1/3 or 1/2 of their original size.

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5. Add in 2 Tbsp butter and 3 cups cooked rice (1 cup dry rice makes about 3 cups cooked rice just in case someone out there didn’t know). Stir to combine. Add 2 Tbsp soy sauce, 1 tsp sesame oil, plus salt and pepper to taste (I didn’t use salt and sprinkled in 1/8 tsp pepper).

Note: don’t over-do it with the salt since soy sauce is naturally salty!). Stir well to combine and serve. Yum.

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Serve over lettuce leaves to add a little pizzazz to your dinner table. I guess you could even eat the lettuce if you really wanted to.

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Cabbage Fried Rice

4.8 from 40 reviews
This cabbage fried rice takes less than 30 minutes and is a great way to use up left-over rice. It's a breeze and has fabulous Asian-inspired flavor.
Author:
Skill Level: Easy
Cost To Make: $5-$6
Serving: 6

Ingredients

  • 1 small or ½ large green cabbage, (about 8 cups), finely sliced
  • 1 large carrot (1 cup) peeled and grated
  • 1 medium onion (1 cup), finely diced
  • 2 Tbsp cooking oil
  • 3 cups cooked RiceSelect Jasmati Rice
  • ~OR 1 cup uncooked RiceSelect Jasmati Rice with 1 Tbsp unsalted butter and ½ tsp salt
  • 2 Tbsp unsalted butter
  • 2 Tbsp Soy Sauce
  • 1 tsp sesame oil (this gives the rice an authentic Asian aroma & flavor)
  • ¼ tsp salt (or to taste or no salt at all!)
  • ⅛ tsp freshly ground black pepper, or to taste

Instructions

  1. Rinse 1 cup rice about 4 times or until water runs almost clear; drain well and cook rice according to package instructions with 1 Tbsp butter and ½ tsp salt. You can also use a rice maker. Once it's cooked, remove from heat and set aside.
  2. Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)
  3. Fine dice the onion and grate the carrot.
  4. Heat a large, heavy bottomed skillet or a Wok over very high heat. Add 2 Tbsp cooking oil then toss in the sliced cabbage, carrot and onion. Sauté over very high heat for 7-10 minutes until cabbage is wilted and starting to turn a little golden. Stir constantly so it doesn't scorch to the bottom of the pan. The veggies will shrink down to about ⅓ or ½ of their original size.
  5. Add in 2 Tbsp butter and 3 cups cooked rice. Stir to combine. Add 2 Tbsp soy sauce, 1 tsp sesame oil, plus salt and pepper to taste (I didn't use salt and sprinkled in ⅛ tsp pepper). Stir well to combine and serve.

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Read comments/reviewsAdd comment/review

  • Barbara
    July 7, 2017

    Just made it, very good !!! Thank you for great recipe. Reply

    • Natasha's Kitchen
      July 7, 2017

      You’re welcome Barbara! I’m so glad to hear you enjoy the recipe! Reply

  • July 19, 2016

    Love the cabbage recipe,delicious meal Reply

    • Natasha
      natashaskitchen
      July 19, 2016

      Thank you Daniel 😁. Reply

  • Whitney Jackson
    May 2, 2016

    I had left over rice, chicken and a ton of cabbage I needed to use and I happened to stumble upon this recipe. I didn’t have carrots but did have bean sprouts so I added those to your recipe. Once again I enjoyed another one of your wonderful recipes. This was so yummy! I had leftovers for lunch toady and it was just as good. Will make this again! Reply

    • Natasha
      natashaskitchen
      May 2, 2016

      I love the ideas of adding chicken and sprouts! I’m so happy you enjoyed the recipe! 🙂 Reply

  • Dina Skorev
    April 28, 2016

    Hi Natasha, love your website 👍
    I have made this yummy food before but today I made it with a mix of brown rice and quinoa and it was just as delicious!!! Reply

    • Natasha
      natashaskitchen
      April 28, 2016

      Oh my goodness that does sound so yummy and healthy! Thank yo for sharing! 🙂 Reply

  • Ann Leffler
    September 25, 2015

    Absolutely delicious! My husband and my 16 month old grandson loved it as well! Thank-you so much for this recipe. I would rate it a 10 if I could. Reply

    • Natasha
      natashaskitchen
      September 25, 2015

      That is awesome!! Thank you so much Ann 🙂 Reply

  • Marina
    September 8, 2015

    I love this dish! I’ve made it several times and it went really fast in my house every time. The last time I sautéed two chicken breasts cut into pieces, tossed with some herbs and then added to the rice. It turned out soo delicious. I love meat so I felt like this dish was missing it. Now it’s perfect and a favorite at home! Reply

    • Natasha
      natashaskitchen
      September 8, 2015

      Thank you so much for sharing your modifications with me! Now I have to try your version 🙂 Reply

  • Tanya V
    April 29, 2015

    Hi Natasha,
    thank you for posting this recipe and other delicious recipes. I added everything besides sesame oil, but added chicken thighs and white rice, not the RiceSelect Jasmati Rice. Whoever tried tried your recipe I made, they liked it.
    Have a wonderful day during the nice weather. God bless you and your family. Reply

    • Natasha
      natashaskitchen
      April 30, 2015

      Tanya, thank you for the great review and great job on improvising :). Reply

  • Lena
    February 8, 2015

    Thank you for this recipe I really liked it! I actually added two cloves of garlic for a little more flavor and it turned out delicious!! Sooo excited about this recipe 🙂 Reply

    • Natasha
      natashaskitchen
      February 8, 2015

      I love the idea of adding garlic – it has a way of making savory foods better! 🙂 Reply

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