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Cabbage Fried Rice, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, veggies, vegetables, fried rice, dinner, rice, Asian recipes, cabbage

Cabbage Fried Rice

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 7 minutes
  • Cook Time: 10 minutes
  • Total Time: 17 minutes
  • Yield: 4-6 Servings 1x
  • Category: Dinner, Side
  • Cuisine: Asian


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.


  • 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


  1. This recipe comes together fast. It is important to have all your ingredients prepped and ready to go.
  2. Prep all veggies and set aside.
  3. In a small bowl, mix ¼ cup Tamari, 2 teaspoons maple syrup, garlic, and ginger. Set aside.
  4. 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.
  5. 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).
  6. Plate and serve with optional toppings listed above.


*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