Description

This Cabbage Fried Rice is a light yet satisfying stir-fry made with tender cabbage, carrots, onions, and fluffy Jasmine rice, all seasoned with soy sauce and sesame oil for an aromatic, flavorful dish. Perfect for weeknight dinners, meal prep, or as a healthier alternative to takeout.

Ingredients

Scale

1 small or ½ large green cabbage (about 8 cups), finely sliced
1 large carrot (about 1 cup), peeled and grated
1 medium onion (about 1 cup), finely diced
2 tablespoons cooking oil
3 cups cooked Jasmine rice*
2 tablespoons unsalted butter
2 tablespoons soy sauce
1 teaspoon sesame oil
¼ teaspoon salt (or to taste)
⅛ teaspoon freshly ground black pepper (or to taste)

*Cook rice according to package instructions with 1 tablespoon butter and ½ teaspoon salt, or use leftover rice for best texture.

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Instructions

Prepare the rice: If not using leftover rice, rinse 1 cup of uncooked Jasmine rice until water runs almost clear. Drain and cook with 1 tablespoon butter and ½ teaspoon salt. Set aside to cool slightly.
Slice and prep vegetables: Finely slice the cabbage, dice the onion, and grate the carrot.
Stir-fry the vegetables: Heat a large skillet or wok over high heat. Add the cooking oil, then the cabbage, carrot, and onion. Sauté for 7–10 minutes until cabbage is wilted, slightly golden, and reduced in volume by about half.
Combine with rice: Add the butter and cooked rice to the skillet. Stir to combine with vegetables.
Season and finish: Add soy sauce and sesame oil, season with salt and pepper to taste, and stir well. Serve hot.

Notes

Use day-old rice for the best fried rice texture.
Stir-fry on high heat to avoid sogginess and develop flavor.
Add vegetables like bell peppers, peas, or mushrooms for variety.
For protein, mix in eggs, chicken, shrimp, or tofu.
Use tamari or gluten-free soy sauce for a gluten-free version.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Side Dish
Method: Stir-Fry
Cuisine: Asian