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.
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.
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.
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.
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.
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!
- 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
- Heat 1 tablespoon of avocado oil over medium high heat in a large cast iron skillet.
- Add the chopped onion and carrots and cook, stirring often, until the onions are translucent and the carrots, 3 to 5 minutes.
- Add the sliced cabbage and salt. Continue cooking, stirring occasionally, until the cabbage is cooked through and turning golden, about 8-10 minutes.
- Transfer the cooked veggie mixture to a bowl and set aside.
- 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.
- Add the cooked rice and stir it all together. Cook, stirring occasionally, until the rice is hot, 3 to 5 minutes.
- 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.
- 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.