This Chinese-inspired cabbage fried rice recipe is a must have in any home cook’s cooking arsenal. It’s got a vibrant color from the shredded cabbage and an appetizing aroma from the garlic, ginger, green chili sauce, and scallions. Plus, it’s ready in just less than 15 minutes! A great way to use up leftover cooked rice and cabbage, this fried rice with cabbage is hard to beat! It’s already delicious on its own, but you can also serve it as a side dish for other Chinese recipes like lemon chicken and stir fry veggies.
While this recipe uses red cabbage, you can use green cabbage if that’s what’s available. Use a mandolin to easily cut cabbage if you have it. Or, you can just take a bag of coleslaw mix and use it instead! If you prefer to use white rice rather than brown rice, we highly recommend using basmati, jasmati, or Jasmine rice. These variants are aromatic and fluffy, perfect for stir frying. Add a dash of soy sauce for some color. Feel free to add protein like leftover chicken, pork, eggs, shrimp, or ham. You can also toss in some green peas, cashews, and sesame oil towards the end for added texture and flavor.
How To Make Chinese Red Cabbage Fried Rice
In less than 15 minutes, you can revamp your leftover rice by turning it into this cabbage fried rice. Natural aromatic seasonings like minced garlic, ginger, onion, ground black pepper, and green chili sauce make it extra delicious.
- 1 cup brown rice, cooked & chilled
- ¾ cup red cabbage, diced small
- 4 oz yellow onion, diced small
- 7 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp white vinegar
- 2 tbsp olive oil
- 1 tbsp green chili sauce
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp brown sugar
- 2 tbsp scallion leaves, sliced
- Heat the oil on high heat & saute the ginger, garlic, and onions for 1 to 2 minutes, or until the onions are translucent.
- Add the red cabbage, sugar, & salt. Continue sauteing until the vegetables are almost cooked.
- Add the vinegar, green chili sauce, half of the scallions, and rice and thoroughly combine the ingredients.
- Garnish with scallion leaves and serve.
- Sugar: 11g
- Calcium: 96mg
- Calories: 556kcal
- Carbohydrates: 93g
- Fat: 17g
- Fiber: 6g
- Iron: 3mg
- Monounsaturated Fat: 11g
- Polyunsaturated Fat: 2g
- Potassium: 541mg
- Protein: 9g
- Saturated Fat: 3g
- Sodium: 1284mg
- Vitamin A: 491IU
- Vitamin C: 29mg
Frequently Asked Questions
What is the best rice for fried rice?
Nothing beats one day old cooked rice that has been chilled for making fried rice. The grains dry and firm up in the fridge making them flavor absorbers for the other ingredients in the dish. Freshly cooked rice is more moist and sticky, and therefore might be difficult to work with. As for the variety, long-grain rice like Jasmine and basmati which are fluffy when cooked work best. We do not recommend short grain rice as it is sticky.
Can cabbage be overcooked?
Yes. And when cabbage is overcooked, it becomes mushy and produces an off smell. Be sure to cook it just until tender.
What cabbage is used in Chinese food?
The term Chinese cabbage may refer to two different types of cabbage — napa cabbage and bok choy. But for most Chinese food recipes, it refers to napa cabbage. Napa cabbage is oblong-shaped with more loose leaves compared to the more popular round cabbage. Its light-green yellowish leaves are sweeter and more tender, too. Napa cabbage contains significantly more nutrients and antioxidants than the round varieties.
ConclusionNow you don’t have to spend your bucks on a carton of fried rice. Make this cabbage fried rice at home instead, and it’ll be just as delicious if not better!
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