Incredibly easy and fast to make, this Cabbage Fried Rice is bursting with flavor and loaded with tons of veggies; plus, it tastes amazing. The best part is it’s ready in 20 minutes or less! Mix and match using your favorite veggies for this healthy and nutritious recipe! A must try Whole Food Plant Based “dinner in minutes” recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.
Ameera here!
We absolutely love this fast, easy, and flavorful dish. We always have left-over rice in the fridge so pulling this recipe together was a breeze. When we contemplated this dish, we wanted to find a way to make it even faster, so we landed on using a 12-ounce package of frozen Asian Blend veggies, cutting the time in the kitchen even more significantly. It turned out fabulous. We were super-duper happy!
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Brown Rice
We absolutely love Della Basmati Light Brown rice. We always keep some cooked Della rice in the fridge. What I love about Della the most is that it holds up really well and doesn’t get mushy or split in the rice cooker. We use the “white” rice setting rather than the “brown” rice setting for the best results.
“This is delicious!”
My dad absolutely loves this recipe. He ate it like his life depended on it. He loves Asian-inspired recipes. Well, to be honest, he just loves to eat; however, he gave this recipe a 2-thumbs up and wanted it put on our regular rotation of dishes to make. We always ask him to rate our recipes as we know we will get the whole, unvarnished truth and an honest, no holds-bar rating. He doesn’t hold back. He spares no one’s feelings, which is exactly what we want and expect. So when we got the 2-thumbs up, we knew we had a winner 🙂
Hi! Robin here.
Yes, we can always count on TP109 to give us a fair and accurate assessment of our recipes. It’s kind of funny because he really enjoys telling people that he is a food critic. When he is trying to be funny, he tells our friends that I only married him for his exceptional palate. Too funny! LOL
Household chores
As most of you know, TP109 is retired, and I still work a fulltime job. (He is 10 years older than me.) He occasionally does some light dusting, sweeping, some loads of laundry, and a few other miscellaneous chores here and there. But what is funny is that he considers his food tasting testing for our blog to be a “chore.” HAH! The man eats like a linebacker. He says it is a “chore” because he wants credit for completing a task. Sometimes, I feel like I need to create a chore chart for him so he can put gold stickers on the chart when he finishes a task. Anyone else’s hubby need a trophy when he completes a chore? LOL – Got to love him though 🙂
In the end, it’s all good because Monkey and I do need his unvarnished truth when taste testing our food. This particular dish scored way up there. We hope you give it a try!
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Cabbage Fried Rice
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 4-6 Servings 1x
- Category: Dinner, Side
- Cuisine: Asian
Description
Incredibly easy and fast to make, this Cabbage Fried Rice is bursting with flavor and veggies; plus, it tastes amazing. The best part is it’s ready in 20 minutes or less! Mix and match using your favorite veggies for this healthy and nutritious recipe! A must try Whole Food Plant Based “dinner in minutes” recipe! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.
Ingredients
- 1 small yellow onion, fine dice
- ½ head Napa cabbage, shredded
- 12 oz. package frozen Asian Blend Vegetables
- ½ cup frozen sweet peas
- 1 Tablespoon minced garlic
- ¼ cup reduced sodium tamari *
- ½ to 1 teaspoon minced ginger *
- 2 teaspoons organic maple syrup
- 3 to 4 cups cooked brown rice
- 2 to 3 green onions, finely sliced
Topping (optional)
- Sesame seeds
- Sliced green onions
- Sriracha sauce
Instructions
- This recipe comes together fast. It is important to have all your ingredients prepped and ready to go.
- Prep all veggies and set aside.
- In a small bowl, mix ¼ cup Tamari, 2 teaspoons maple syrup, garlic, and ginger. Set aside.
- Place a large nonstick skillet on the stovetop, add the diced onion and sauté over medium-high heat for 3 minutes to soften, then add the shredded cabbage and continue to sauté for 2 minutes until the cabbage starts to slightly soften.
- Then add all the remaining ingredients (including the ingredients from Step 3) and cook until the frozen veggies reach the desired tenderness you enjoy. (We sautéed them for approx. 3-4 minutes).
- Plate and serve with optional toppings listed above.
Notes
*Frozen Asian Veggies: You can use any frozen Asian blend that you like, ours included the following: edamame, sugar snap peas, baby cob corn, red peppers, and water chestnuts
*Ginger: If you like the flavor of ginger, use ½ teaspoon of ginger; if you LOVE the flavor of ginger, use 1 teaspoon of ginger or more.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Serving: 4 – 6 depending if you are eating as a main meal or side dish.
*Storage: Refrigerate 3 to 4 days
2.4g fat
Storage: Refrigerate, use within 7 days 
This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here
Thank goodness for delivery. CSA box arrived today, so used fresh veggies instead of frozen. Made this for lunch. It was so good!!! Added some Sriracha for a kick! ?
Another winner!
Hi there Sandra 🙂
WOOT!!! We are super glad that you enjoyed this dish. Love that you were able to incorporate your fresh CSA veggies – so much yum! Thank you so much for your fantastic feedback and for taking the time to write.
-Ameera and Robin 🙂
When does the sauce come in to play? It isn’t in the directions when to add it.
Hi there Martha,
Thank you for your question. We updated the recipe instructions to be more clear!
-Ameera and Robin
Do I need to use day old rice like with fried rice or can I cook it right before?
Hi there Melva,
We sincerely apologize for the late response, somehow this one got away from us. Thank you for your question. Day old rice works best, but you can also use steamed brown rice as it is not as ‘sticky’ as white rice. I hope this helps.
-Ameera and Robin