Cabbage Fried Rice {low carb, veggie packed, ready in 20 minutes! }

Cabbage fried rice is one of the most surprising recipes. It brings all the comforting flavors of classic fried rice but swaps out the grains for tender-cut cabbage, so you still get a delicious, satisfying experience, but with a lighter flavor. It’s fast, affordable, and packed with veggies, which means it’s perfect for weeknights, meal prepping, or when you just want something warm and cozy.

I actually came up with this recipe when a friend told me that after years of going grain-free, she could never take another bite of cauliflower rice. So we brainstormed and settled on cabbage, which turned out to be the perfect substitute. It’s easy to find, cooks quickly, and tastes delicious. When we sautéed it with garlic, ginger, soy sauce, sesame oil, and scallions, we realized we had a new version of fried rice.

before starting

Before you start cooking, here are some helpful considerations so that everything goes smoothly.

• Choose your cabbage: Either shredded cabbage or bagged coleslaw mix will work. If you want smaller, rice-like pieces, place the cabbage in a food processor and pulse briefly.
• Choose your sauce swap: If you need a gluten-free or Whole30 option, coconut aminos are perfect.
• Plan your vegetables: Peas, shredded carrots, edamame, green peppers, broccoli, snap peas, and bean sprouts all cook well in fried rice.
• Choose a protein: Chicken, pork, shrimp, tofu or beef are all great!
• Boil the eggs first: Sautéing them initially tenderizes them and prevents them from overcooking later.

How to Make Cabbage Fried Rice

Here’s a quick look at how to make this quick vegetable dish.

1. Beat the eggs

Whisk the eggs with a pinch of salt and pepper and cook in a hot frying pan with some oil until set. Remove and set aside.

Pro tip: Pull the eggs off the heat while they are still soft so they stay soft when mixed back in.

2. Saute cabbage and spices until fragrant

Add remaining oil and sesame oil to skillet. Add cabbage, scallions, garlic, ginger and any other vegetables. Cook until everything starts to soften.

Pro tip: Spread the cabbage on the skillet to help excess water evaporate and keep the texture crisp-tender.

3. Add soy sauce and eggs

Add the soy sauce and stir in the scrambled eggs until all ingredients are well combined.

Pro tip: Stir gently at the end to prevent the cabbage from becoming soggy.

Recipe Tips and Tricks

Here are some of the best tips to help your cabbage fried rice come out perfect every time.

• Stir into rice grains: Pulse the cabbage briefly to avoid overprocessing and keep the texture light.
• Make it spicy: Add Sriracha, sambal, crispy, jalapeño or serrano peppers for extra flavor.
• Add more vegetables: Peas, broccoli, green beans, green peppers, and edamame all work well.
• Try the bacon version: Cook a few slices of bacon first, then use the remaining bacon to sauté the cabbage and vegetables.
• Batch it: Mix with cooked rice or quinoa for bulk, and add a little extra soy sauce, garlic, and ginger for flavor balance.
• To make it egg-free: If you prefer, just omit the eggs.
• To use the coleslaw mixture: This is the easiest shortcut. For smaller pieces, chop or pulse briefly in a food processor.

Food recommendations

Here are some delicious dishes that pair well with this recipe so you can create a complete meal.

• Mushu Chicken: Adds extra protein and savory flavor that goes well with vegetable fried rice.
• Kung Pao Shrimp: The spicy sauce and tender shrimp contrast nicely with the light cabbage base.
• General Tso’s Chicken: This is perfect if you want a classic takeaway style with something lighter.
• Beef and cabbage stir-fry: Add hearty protein and bright green vegetables to round out the meal.
• Slow Cooker BBQ Pork: This tender, sweet and savory pork adds rich flavor and pairs perfectly with the light vegetable fried rice.

Store and reheat

Here are the best ways to store and reheat leftovers to keep them tasting fresh and delicious.

• refrigeration: Store in an airtight container for 4 to 5 days.
• freeze: Freeze without eggs for best texture, then thaw before reheating.
• Reheat: Heat a little oil in a frying pan or microwave briefly.
• Leftovers: Add to grain bowls, serve with fried eggs, or serve in lettuce cups.