Teriyaki Cabbage Rice Stir Fry! Let the irresistible aroma of teriyaki sauce and perfectly cooked ingredients tantalize your taste buds in every bite.
Bursting with umami goodness, this delightful Teriyaki Cabbage Rice Stir Fry features a harmonious blend of tender crisp vegetables, savory shredded cabbage, and fluffy rice. Ideal for those hectic weeknights when you need a speedy yet satisfying meal, this quick and simple stir fry is sure to become a family favorite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Calling all stir fry lovers! Our hearts are set aflutter with this incredible stir fry that hits all the right notes. Whip up this delectable Teriyaki Cabbage Rice Stir Fry in no time and treat yourself to a delightful dining experience that’s both delicious and nutritious!
Tips for Success:
- Flavor Profile: This oil-free Teriyaki Cabbage Rice Stir Fry has a light, but still flavorful Teriyaki flavor profile. We made this specifically for Readers who requested a lighter flavor profile for their children to enjoy but can still get in those tasty tender-crisp veggie in front of their children.
- Shredded Cabbage: We used about ½ head of a medium cabbage. We shredded the cabbage by cutting it into very thin long strips (thin shaved). After we shredded the cabbage, we measured out 12 oz. You can use a slaw mix, but the experience is a little different as the slaw mix cabbage pieces are typically thicker than nearly shaved cabbage. There is just something about those thin strips of cabbage that really works. Make sure you pick out any tough pieces and thicker veins.
- Cabbage tenderness: Cutting the cabbage into thin strips allows the cabbage to cook faster. We enjoyed a tender crisp cabbage. If you do not like cabbage with a tiny bit of crunch to it, then this recipe is not for you. Placing the lid on the pan when you add the shredded cabbage and water enhances the cooking process.
- Julienne Carrots: We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those into small pieces. We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the texture of the julienne peeled carrots. We suggest grated or julienned carrots. For those interested, we used a Kuhn Rikon Julienne Peeler.
- Red Bell Peppers: We used a medium red bell pepper and cut it very thinly.
- Sugar Snap Peas: We used a handful of sugar snap peas and cut them into very thin strips, peas inside and all.
- Optional Add-In Veggies: You can easily add peas, edamame, mushrooms, chickpeas, etc. Just don’t add too much or the sauce will not be able to effectively cover all the ingredients.
- Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making a stir fry. If you use recently cooked rice, it will be too gummy and sticky. Using cooked and refrigerated rice (preferably made the day before or earlier in the day) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured dish.
Leftovers and Freezing:
Leftovers will generally keep 3 days in the refrigerator. Store in a covered container.
This dish can be frozen.
Pantry Products:
- 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.
- Molasses: We used Grandma’s Unsulfured Original Molasses. Feel free to use your favorite molasses.
- Rice: We used Uncle Ben’s Whole Grain Brown Rice. Feel free to use your favorite rice.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
Kitchen Equipment:
- Large skillet with lid
If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Teriyaki Cabbage Rice Stir Fry
- Prep Time: 15 Minutes
- Cook Time: 10-15 Minutes
- Total Time: 25 Minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Vegan
Description
Bursting with umami goodness, this delightful Teriyaki Cabbage Rice Stir Fry features a harmonious blend of tender crisp vegetables, savory shredded cabbage, and fluffy rice.
Ingredients
Base Ingredients:
- 5 cups very thinly sliced green cabbage (12 oz.) *
- 2 Tablespoons low-sodium vegetable broth (or water) *
- 1 medium carrot, julienne sliced *
- 1 small red bell pepper, julienne sliced
- ½ to 1 cup sugar snap peas, julienne sliced (optional) *
Teriyaki Sauce Ingredients:
- ¼ cup reduced-sodium tamari *
- ¼ cup pure maple syrup
- 2 teaspoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon tahini
- ½ teaspoon molasses *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Other Ingredients:
- 2 cups cooked and refrigerated rice (of choice) *
- 2 green onions, thinly sliced
Optional Toppings:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Prepare all the veggies before starting as this recipe comes together quickly.
- Place all the Sauce Ingredients in a small bowl, whisk well to incorporate all the ingredients. Set aside.
- In a large skillet, add the very thinly sliced cabbage and 2 Tablespoons of vegetable broth (or water), cover the skillet with a lid and steam sauté over medium-high heat covered for 3 minutes.
- Remove the lid, then add the julienned red bell peppers, carrots, and sugar snap peas. Lightly sauté over medium-high heat for several minutes.
- Then add the cooked and refrigerated rice, sliced green onions, and Teriyaki Sauce, mix well and stir constantly, sautéing for several minutes until the rice is hot and heated through.
- Remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions and toasted sesame seeds.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Servings: 4
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