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Cabbage Fried Rice Recipe

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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

Cabbage Fried Rice-2

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:

print-cabbage-fried-rice-1

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.

print-cabbage-fried-rice-2

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

Cabbage Fried Rice-2-2

3. Finely dice the onion and grate the carrot.

print-cabbage-fried-rice-3

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.

print-cabbage-fried-rice-4

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.

print-cabbage-fried-rice-5

print-cabbage-fried-rice

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.

print-cabbage-fried-rice-2

Cabbage Fried Rice

4.83 from 41 votes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$6
Servings: 6

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 <a href="http://goo.gl/ILZRu" target="_blank" data-mce-href="http://goo.gl/ILZRu">RiceSelect </a>Jasmati Rice
  • ~OR 1 cup uncooked <a href="http://goo.gl/ILZRu" target="_blank" data-mce-href="http://goo.gl/ILZRu">RiceSelect </a>Jasmati Rice with 1 Tbsp unsalted butter and 1/2 tsp salt
  • 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

  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 1/2 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 1/3 or 1/2 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 1/8 tsp pepper). Stir well to combine and serve.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Valentina
    April 30, 2013

    I love making fried rice, using Natasha’s recipe. This one looks delicious too, can’t wait to make it as well. 🙂 Reply

  • lina
    April 30, 2013

    I use RiceSelect rice for all kinds of rice dishes.. though it is by far the best with chicken teriyaki!! Reply

  • Alla
    April 30, 2013

    Hi,
    I am going to try this recipe today. I could not find Jasmati rice and I even went to a specialty store. All I could find was Basmati. I went ahead and bought Basmati and will try making this with Basmati rice. Reply

  • April 29, 2013

    I’d make it into my turkey stuffed peppers. Reply

  • sherri crawford
    April 28, 2013

    i think i would try more stir fry meals Reply

  • Rebecca Graham
    April 28, 2013

    I would add this to my stuffed pepper recipe. Reply

  • Brenda
    April 25, 2013

    I love rice. I would use this rice in my grandmothers trational Cabbage Roll, I also turned her cabbage roll into a soup. My husband just loves the soup now. Thank you for the contest Reply

  • julia
    April 25, 2013

    We love rice! So I would use it for pretty much everything! Stuffed bell peppers, fried rice, cabbage rolls, etc. There are even a few neat dessert recipes that use rice! =) Reply

  • Julie
    April 24, 2013

    I would use RiceSelect for sushi! Reply

  • Nina
    April 24, 2013

    Great dish. Loved by everyone, including picky eaters. Reply

  • Heather S
    April 23, 2013

    I would use riceselect for sushi Reply

  • steph
    April 23, 2013

    id use it to make taco rice wraps! Reply

  • Ttrockwood
    April 23, 2013

    I would make my favorite bbq rice balls! Make rice with a bit of extra water, mix in an egg, roll into balls and chill in the fridge an hour. Coat in bbq sauce and grill! Reply

  • Olga
    April 23, 2013

    Id use riceselect to make plov, kasha, bell pepper stuffing n even sushi;P Yumm:] theres a lot.. Reply

  • Luba
    April 23, 2013

    I would use rice select to make stuffed peppers, or with a side of orange chicken. This recipe looks fantastic, can’t wait to try it! Reply

  • Susan E.
    April 23, 2013

    I’d use it to make Butternut Squash Risotto. Reply

  • Denise S
    April 23, 2013

    I would use this with a chicken stir fry. Reply

  • rachel
    April 23, 2013

    Rice can be used for so many cuisines…Asian, Indian, Spanish…I’d make enchilada pie, stir-fry and new-to-me dishes! Reply

  • Lena
    April 22, 2013

    rice select would would bring a new variety and authentic rice flavor other than usual plain rice which we usually tend to have with orange chicken:) Reply

  • Jacob LaFountaine
    April 22, 2013

    BBQ chicken with a rice side Reply

  • Stephanie Larison
    April 22, 2013

    I’d make homemade burritos with the rice, yum! Reply

  • Natasha
    April 22, 2013

    I would use it in plov or Chinese rice recipes. Reply

  • Jessie C.
    April 21, 2013

    -https://twitter.com/tcarolinep/status/326184530337746944 Reply

  • Jessie C.
    April 21, 2013

    I would use it to make Takikomi Gohan (flavored rice) Reply

  • Steve Stone
    April 21, 2013

    id put rice with stir fry portabella mushrooms that have been sauteed. Reply

  • larysa
    April 21, 2013

    I would use it to try your recipe it looks amazing Reply

  • Carolyn G
    April 21, 2013

    I would use it to make more exotic recipes than I do now. Reply

  • steve weber
    April 21, 2013

    I would use it in casseroles and also chicken fried rice. Reply

  • April 21, 2013

    I’d like to try a new stir fry with this rice. Reply

  • Barbara Montag
    April 20, 2013
  • Barbara Montag
    April 20, 2013

    I’d like to use this rice for stuffed peppers and rice pudding.
    Thank youl Reply

  • Mary Casper
    April 20, 2013

    I would yuse it with chicken Reply

  • Anna M
    April 20, 2013

    I would use RiceSelect to cook shavlya Reply

  • anna yerimesku
    April 20, 2013

    Hello girls , I would use it as the stuffing for the egg rolls , vegetarian or just meat rolls , I use beef or chicken fillets add this filling inside fry it or bake it what ever you prefer ! Reply

  • Jasmine
    April 20, 2013

    I would use RiceSelect Jasmati rice to make stuffed eggplants with rice, meat and spices! Reply

  • lala r
    April 20, 2013

    id use it to make thai mango rice Reply

  • Irina
    April 20, 2013

    I would make plov with it Reply

  • nastia khomichuk
    April 19, 2013

    I would use RiceSelect jasmine rice to try a pork fried rice recipe. We looove this rice! Reply

  • Susan Smith
    April 19, 2013

    I would use RiceSelect to make chicken and vegetable stir fry. Reply

  • diana
    April 19, 2013

    I would use this rice for plov, stir-fry, rice with milk, rice kasha and this new rice and cabbage recipe. Reply

  • Bella
    April 19, 2013

    We love jasmine rice. We used to have a Thai nanny who introduced it to us. Now we only buy jasmine rice. We could use RiceSelect in stuffed peppers and plov. Reply

  • Tina
    April 19, 2013

    I would use this rice for golubti and plov. Reply

  • YuliaAndrei
    April 19, 2013

    I would add it to my chicken soup 🙂 Reply

  • heather
    April 19, 2013

    i would use rice to change up meals, rice shakes, rice soups, rice cakes, etc. this is perfect for my dairy free friends and family. Reply

  • inna
    April 19, 2013

    This is a very good recipe i love your website your the best! Reply

  • Vera
    April 19, 2013

    I would use this rice to make Plov…..yum 🙂 Reply

  • Sarah Hirsch
    April 19, 2013

    i would make sweet and sour chicken with rice Reply

  • Galina
    April 19, 2013

    I would use RiceSelect to make our favorite golubcy, stuffed peppers and rice with cabbage (similar recipe to the one above) Reply

  • April 19, 2013

    I would make it with greens and salmon
    Thanks! Janna JOhnson jannajanna@hotmail.com Janna johnson on GFC Reply

  • Lina Yarina
    April 18, 2013

    I would use RiceSelect and bring variety to the dinner table in all of my recipies that call for rice! (Because RiceSelect is just that good!) Reply

  • Lisa Brown
    April 18, 2013

    2nd entry tweet – https://twitter.com/LuLu_Brown24/status/324978527017500674
    jslbrown_03 at yahoo dot com Reply

  • Lisa Brown
    April 18, 2013

    I would use it for a chili and rice dish for dinner.
    jslbrown_03 at yahoo dot com Reply

  • Mary Calabrese
    April 18, 2013

    I don’t usually serve rice, so this would help me round out my meals. Reply

  • Anna
    April 18, 2013

    I woould use RiceSelect to make plov and bell stuffed peppers:) Reply

  • Katie K
    April 18, 2013

    I’d use it to make chicken fried rice Reply

  • Tatyana V
    April 18, 2013

    Thank you for this recipe! First I would use rise select for this given recipe and than I would just use my imagination. Reply

  • DJ
    April 18, 2013

    I would use it to make chicken and rice! Reply

  • A.c.
    April 18, 2013

    I would use it to mak fried rice. Reply

  • Madeline
    April 18, 2013

    I’d try different varieties of rice in some of my favorite dishes, including rice pudding! Reply

  • Mila
    April 17, 2013

    I would use Jasmati for plov! This dish looks amazing! Can’t wait to try! 🙂 Reply

  • Nelya
    April 17, 2013

    I would like to try rice select with traditional ukrainian recipes such as plov, cabbage rolls and stuffed peppers. Reply

  • mickeyfan
    April 17, 2013

    I love rice in soups and casseroles, mexican and oriental foods. I’m sure I could find a lot of ways to use these products. Reply

  • margo
    April 17, 2013

    Oh- one more favorite rice dish from my childhood that absolutely has to have Jasmine (Jasmati works perfectly!) rice: warm up a dish of leftover rice, then smother it in warm milk and top with cinnamon and sugar. Absolutely delectable. =-) Reply

  • margo
    April 17, 2013

    I would use RiceSelect as an instant meal for those evenings when I get home from work and just don’t have the energy to cook- but want something healthy. I cook the rice on my day off, put portions into a muffin tin to freeze, and then put the frozen portions in a ziplock bag. It is simple to take one out of the freezer, pop it into the microwave for a minute and a half, and then top it with some soy sauce, or some vegetable ‘chop suey’ that has been frozen in the same way and a few almonds. The frozen rice also works well to put in lunch boxes for a healthier lunch base, with all sorts of toppings- my favorite being turkey chili. Reply

  • lana
    April 17, 2013

    I love rice!! I always choose rice over potatoes or pasta. I would use riceselect in rice pudding. Plov or fried rice. Reply

  • Katya
    April 17, 2013

    i would make asian foods with the rice select .try different varieties of foods. Reply

  • Oksana
    April 17, 2013

    I would use the RiceSelect to make golubtsi, my family’s favorite dish. Reply

  • Natalie
    April 17, 2013

    I would use Rice-select in golubtsi and stuffed peppers and I would live to try it in this recepie Reply

  • Denise B.
    April 17, 2013

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