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Vegan Cabbage Fried Rice

Vegan Cabbage Fried Rice

Have leftover rice? This easy Vegan Cabbage Fried Rice is a great way to use up any leftover rice.

Cabbage is one of my favorite vegetables to have on hand. Cabbage Is low in calories, high in fiber, full of antioxidants that can help reduce inflammation.

Have leftover rice? This easy Vegan Cabbage Fried Rice is a great way to use up any leftover rice.

A 1/2 cup of cooked cabbage has around a 1/3 of daily vitamin c.

I love when I can add extra vegetables to a dish. Cabbage is one of my favorite vegetables. I always pick up a head of cabbage, especially this time of year since it’s in season.

This Vegan Cabbage Fried Rice is inspired by one of my favorite rice recipes on the blog—Vegan Brussel Sprout Fried Rice.

Adding cabbage to fried rice is a great way to eat more vegetables

Sometimes brussel sprouts might be hard to find certain times of year, but green cabbage is readily available. Both cabbage and brussel sprouts are a great addition of fried rice.

how to make fried rice vegan

To keep this fried rice recipe vegan, I simply left out the eggs. If you don’t have a wok like myself, you can use a cast iron skillet.

An easy fried rice recipe made with shredded cabbage.

how to make vegan fried rice

First, you’ll want to start with making the rice if you don’t plan on having leftover rice. I usually meal prep a large batch of rice on the weekends.

I use rice in so many dishes and love to have basic white rice on hand. You really want to make the rice in advance because the rice needs to be cold for the fried rice.

Next, cook the chopped onion and carrots and cook, stirring often, until the onions are translucent. Next add in the shredded cabbage and cook until tender, 8-10 minutes.

If you have leftover rice, making fried rice is a great way to use it up. This fried rice is filled with veggies.

Transfer the vegetable mixture to a bowl and set aside.

Now, add the sliced green onions, garlic and ginger to the skillet. and cook until fragrant while stirring constantly, about 30 seconds.

Add the cooked rice and stir it all together. Cook, stirring occasionally, until the rice is hot, 3 to 5 minutes.

Now add the vegetable mixture back into the skillet.

Turn off the heat and add the cilantro, coconut aminos, sesame oil, and maple syrup. Stir to combine. It might sound weird to add a little bit of maple syrup to fried rice, but it helps to balance out all the flavors.

Have leftover rice? This easy Vegan Cabbage Fried Rice is a great way to use up any leftover rice.

can i use brown rice?

You can definitely use brown rice for the fried rice. For my Vegan Brussel Sprout Fried Rice, I usually like to use brown rice.

This time around I used white rice for the cabbage fried rice. Either type of rice would be delicious!

If you make this recipe, be sure to leave a comment or tag us on Instagram!

Adding cabbage to fried rice is a great way to eat more vegetables

Vegan Cabbage Fried Rice

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Leftover rice makes this cabbage fried rice come together for a quick and easy meal!

Ingredients

  • 1 1/2 Tablespoons Avocado Oil, divided
  • 1 Small Yellow Onion, finely diced
  • 1 Large Carrot, finely diced
  • 2 Cups Shredded Green Cabbage
  • Pinch of salt
  • 3 Green Onions, sliced
  • 1 Tablespoon Fresh Ginger, grated
  • 2 Large Garlic Cloves, minced
  • 2 Cups Cooked and Cooled White Rice
  • 1/4 Cup Fresh Cilantro, chopped
  • 1 Tablespoon Coconut Aminos or tamari
  • Pinch of salt 
  • 1 Tsp Toasted Sesame Oil
  • 1 Tsp Maple Syrup

Instructions

    1. Heat 1 tablespoon of avocado oil over medium high heat in a large cast iron skillet.
    2. Add the chopped onion and carrots and cook, stirring often, until the onions are translucent and the carrots, 3 to 5 minutes.
    3. Add the sliced cabbage and salt. Continue cooking, stirring occasionally, until the cabbage is cooked through and turning golden, about 8-10 minutes.
    4. Transfer the cooked veggie mixture to a bowl and set aside.
    5. Add the remaining 1/2 tablespoon of oil to the same skillet. Add the ginger, garlic and scallions, and cook until fragrant while stirring constantly, about 30 seconds.
    6. Add the cooked rice and stir it all together. Cook, stirring occasionally, until the rice is hot, 3 to 5 minutes.
    7. Add the vegetable mixture back into the skillet.
    8. Turn off the heat and add the cilantro, coconut aminos, sesame oil, and maple syrup. Stir to combine.
    9. Taste and adjust seasonings if needed.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 401mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 4g

Nutrition information is just an estimate.

Did you make this recipe?

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Happy Cooking!
Jeni

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