Fried Rice with Cabbage

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Guaranteed to put any basic rice recipe to shame!

Standard rice can get boring, especially when you’re craving different flavors and textures in your meal. Spruce it up with this Fried Rice and Cabbage, guaranteed to put any basic rice recipe to shame!

This fried rice recipe features the prized vegetable cabbage, along with an array of crunchy and flavorful garnishes. Thanks to the energy-boosting rice carbs, it’s substantial when served as a light supper and a small bowl makes the perfect pre-workout snack. Dress up the dish with shredded carrots, juicy bean sprouts, and tangy ginger. Although this rockin’ rice dish is vegetarian, we promise that even your carnivore friends will love it!

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Fried Rice with Cabbage

This unique and delicious twist on fried rice will have everyone coming back for more.
Yield 4 people
Serving Size
Course Dinner, Lunch
Cuisine Chinese
Author SkinnyMs.


For the Rice

  • 1 cup brown rice
  • 2 1/2 cups water
  • 1/4 teaspoon kosher or sea salt

To Fry the Rice

  • 1 1/2 tablespoons canola oil or other high-heat oil
  • 1/2 cup onions chopped
  • 2 tablespoons ginger root finely minced and peeled
  • 2 cups cabbage shredded
  • 1 cup carrots shredded
  • 1 garlic clove minced
  • 1 1/2 teaspoons toasted sesame oil optional
  • 2 tablespoons lite soy sauce optional tamari or coconut aminos
  • 1 cup sprouts bean sprouts used in this recipe
  • 1/2 cup scallions or basil, optional for garnish
  • 1/4 cup sesame seeds optional for garnish


For the Rice

  • Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat.
  • Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes. Remove from heat and let stand for 5 minutes, covered. Remove cover and fluff rice with a fork.
  • Lay the rice evenly on a baking sheet. Do not press down on the rice, but move to fill the baking sheet. Place uncovered in the fridge for 1 hour to up to 10 hours to cool and dry out the rice.

To Fry the Rice

  • Add canola oil to a pan over medium heat. Add onions and ginger and cook for about 4 to 5 minutes, until onions are slightly softened and translucent. Add the cabbage and the carrots and cook for an additional 1 minute. Add the garlic and cook for an additional 30 seconds.
  • Add the rice and turn heat to high. Stir constantly for 4 minutes. Stir in the toasted sesame oil (if using) and the soy sauce or soy sauce alternatives. Add the bean sprouts. Cook for an additional minute and serve with any of the optional garnishes sprinkled on top.

Nutrition Information

Calories: 275kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 468mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly

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  1. I’ve never been able to make “good” fried rice! This looks wonderful…specially with the cabbage! I’m always trying to fit more vegetables into our meals. Thanks so much!

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