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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 RiceSelect™ picked 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
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:
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.
2. Finely slice the cabbage. Using a Mandolin is the fastest way to accomplish this.
3. Finely dice the onion and grate the carrot.
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.
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.
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.
Cabbage Fried Rice
Ingredients
- 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 cooked Jasmine rice, *
- 2 Tbsp unsalted butter
- 2 Tbsp Soy Sauce
- 1 tsp sesame oil, this gives the rice an authentic Asian aroma & flavor
- 1/4 tsp salt, or to taste or no salt at all!
- 1/8 tsp freshly ground black pepper, or to taste
Instructions
- 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 1/2 tsp salt. You can also use a rice maker. Once it's cooked, remove from heat and set aside.
- Finely slice the cabbage (a mandolin is the fastest way to slice cabbage)
- Fine dice the onion and grate the carrot.
- 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 1/3 or 1/2 of their original size.
- 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 1/8 tsp pepper). Stir well to combine and serve.
Notes
Delicious! I added egg for protein but loves all the veggies!
I loved your recipe for Cabbage-fried-rice!! Delicious!
Delicious! I used a tri-color coleslaw mix & half a bag of shredded carrots and added thinly sliced celery, thinly sliced red bell peppers, minced garlic, water chestnuts, ginger powder & Chinese 5 spice. I’ll be making this again & again. Served along with Asian meatballs and an Asian cucumber salad.
Sounds great and thank you for sharing! Great to hear that you loved it!
This is the easiest recipe, I cheated and purchased a slaw mix. It’s so so delicious! super versatile, I’ve made it twice already.
I made this last night for dinner. My husband and I loved it. I used cauliflower rice and added turkey smoked sausage for a complete meal. I will definitely be making this again.
Yum! Thank you so much for sharing that with me, Diana!
My mom taught me this recipe many many years ago. Everyone that I make it for just absolutely loves it. The only difference is I also brown hamburger and add with it and then when the whole dish is complete we scramble eggs into it… Delicious
This is by far the best fried rice I have ever made. It’s a staple in our house. LOVE IT!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dianne!
This is soooo good, it has become a staple in our household. I add some scrambled egg and sometimes use brown rice and/or red cabbage (looks awesome). Quick to make, cheap, minimal number of ingredients maximum taste!
Those sound great to add! Thanks a lot for sharing your experience trying out this recipe.
This is so yummy. I substituted with brown rice and also used soy sauce that has less sodium. Very nice recipe. Thanks for sharing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Abi!
FYI…You might want to check the HTML coding in this recipe. (Specifically on the ingredient line for cabbage.)
Thank you so much for sharing that with me. I have no idea why it was so weird, but I fixed it.
Thank you for this recipe Natasha! I make it all the time now. God bless your work. May you do all for His glory!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Hi, Good morning here in Pa, was wondering if i could use brown rice for your cabbage fried rice? Thank you for all your great recipes have made several and they are all great and your directions are great easy to follow.
Hi Denise, I haven’t tested this with brown rice, but a few of our readers have enjoyed it. If you happen to experiment, I would love to know how you like that.
Sooo good! And I used the leftovers in a grain bowl the next day.
Yum! That sounds amazing!
This is amazing! A great way to use up leftover rice. I added some scrambled egg and turkey bacon to have some protein and a bit of sriracha sauce cause we like spice. My husband could not get enough of this dish. I never review recipes online but had to comment on this one.
I’m glad you loved it! Thank you for taking the time to share your great comments and review with us, Lynn. We appreciate it!
This is a fast, easy, inexpensive meal. I add fresh ginger, garlic, and at the end rice wine vinegar. I’ve also added sriracha powder.
Nice addition to the recipe, thanks for sharing that with us, Heidi!
I loved this! Added soy curls, garlic and ginger.
Thanks
Great idea! Thank you for sharing that with me!
I made the Cabbage Fried Rice and put it into Egg Rolls was out of this world. This will be a go to Egg roll Dish Thanks I so enjoy your Videos
That is so awesome, Ann. Thank you for your great feedback!
Thank you
You are most welcome!
OMG that sounds so good !
I made this last night. I followed the recipe pretty closely. I used less cabbage than called for as I had an open bag of cole slaw mix which I used. I also used regular long grain white rice. I did add garlic and some ground ginger. I also added a half pound of finely diced ham. My picky eater said it was good. And while I would not say there was anything wrong with it, it just didn’t have that WOW factor for me. I am not knowledgeable enough on Chinese cooking to know what to try. But it just seemed to be missing something flavorwise to take it over the top. Maybe another reader can suggest something for me. It is fun fixing fried rice at home and nice not to be paying 5 or 6 bucks for a little carton of it. Thanks for posting!
Thank you for sharing that feedback with us Jimmy!
Hi Jimmy. Picky eaters can sometimes be the reason why there wasn’t the wow factor. I have one myself. The difference could be fresh ginger and there is not a lot of dairy in traditional Chinese so maybe no butter too. Try fried egg at the end and using leftover rice that has actually been cooled cooks up very differently than freshly made rice. Hope that helps.
Do you think it’s because you changed every bit about the recipe? Perhaps if you followed it completely it would’ve had that WOW factor you missed 🤷🏻♀️
I don’t think most people eat rice and cabbage for a WOW factor
I made my own twists like hubby’s home grown garlic (powder) and fresh ginger. No Soy here so I substituted Worcestershire..added unsalted cashew, frozen bag of stir fry veggies and a handful of craisins…so much food, so filling, so delicious, Great idea~thanks!
Awesome, thank you for sharing your substitutes, Theresa. That’s really helpful for others who would like to do the same.
I just made this and cant stop eating it .its so yummy
I added a few frozen peas for more colour also added nuttlelex instead of butter to make it a vegan dish my daughter is vegan and is going to love this
Hi Dorothy, that sounds awesome. I’m glad that you added some ingredients to make the recipe better. Thanks for sharing that with us!