This stir-fried cabbage and rice dish is a humble yet incredibly satisfying meal that transforms simple ingredients into a flavorful, comforting dinner. It's a staple in many cuisines, known for its ability to stretch a few pantry items into a hearty dish.
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The magic lies in the caramelization of the cabbage and the toasted rice, which creates a nutty, savory depth. With just a handful of ingredients and one pan, you can have a delicious meal on the table in no time.
Whether you're looking for a budget-friendly dinner or a way to use up leftover rice, this recipe is sure to become a favorite.
Why You'll Love This Recipe
About the Ingredients
3 tablespoons (45ml) vegetable oil, divided
Use a neutral oil with a high smoke point like canola or grapeseed. You can also use olive oil for a richer flavor.
1 medium yellow onion, thinly sliced
Red or white onion works too. For a milder taste, use sweet onion.
1 small head green cabbage (about 2 lbs / 900g), cored and thinly sliced
Napa cabbage or savoy cabbage are good substitutes. Pre-shredded coleslaw mix can save time, but fresh is best.
3 cloves garlic, minced
Use fresh garlic for best flavor. In a pinch, 1/2 teaspoon garlic powder can substitute, but add it with the rice.
4 cups (600g) cooked white rice, preferably day-old
Day-old rice works best as it's drier and won't get mushy. Freshly cooked rice can be used, but spread it on a tray to cool and dry for 10 minutes.
3 tablespoons (45ml) soy sauce
Use low-sodium soy sauce to control saltiness. Tamari or coconut aminos are great gluten-free alternatives.
1 tablespoon (15ml) oyster sauce (optional)
Oyster sauce adds a sweet, savory depth. For a vegetarian version, use mushroom sauce or hoisin sauce.
1 teaspoon (5ml) sesame oil
Toasted sesame oil adds a nutty aroma. Use a good quality brand for best flavor.
1/2 teaspoon black pepper
Freshly ground black pepper gives the best flavor. Adjust to taste.
2 green onions, thinly sliced (for garnish)
Chives or parsley can be used as a substitute for a fresh finish.
Tips & Tricks
Don't overcrowd the pan
Cook the cabbage in batches if needed to ensure it browns, not steams.
Use high heat
Stir-frying over high heat gives the cabbage a nice char and keeps it crisp-tender.
Don't skip the rice drying
Wet rice will make the dish sticky and clumpy. Use day-old rice or dry it out on a baking sheet.
Pro Tips
Step-by-Step Instructions
1. Heat the Oil
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat (about 400°F / 200°C) until shimmering.
2. Sauté Onion and Cabbage
Add the onion and cook, stirring, for 2 minutes until slightly softened. Add the cabbage and garlic, and cook for 5-7 minutes, stirring frequently, until the cabbage is wilted and starting to brown at the edges.
3. Push Vegetables Aside
Push the cabbage mixture to one side of the pan. Add the remaining 1 tablespoon oil to the empty side.
4. Add Rice and Seasonings
Add the rice to the empty side of the pan, spreading it out. Drizzle with soy sauce, oyster sauce (if using), sesame oil, and black pepper. Stir everything together to combine.
5. Let Rice Crisp
Press the rice mixture into an even layer. Let it cook undisturbed for 2-3 minutes, or until the bottom is golden brown and crispy.
6. Stir-Fry and Garnish
Stir the rice and cabbage together, scraping up the crispy bits. Cook for another 2 minutes until everything is hot and well combined.
7. Serve Immediately
Garnish with green onions and serve hot. Enjoy as a main dish or as a side.
Delicious Variations
Add protein
Stir in 2 beaten eggs (scramble them in the pan before adding rice) or add cooked chicken, shrimp, or tofu.
Spice it up
Add 1-2 teaspoons of sriracha or chili garlic sauce along with the soy sauce for heat.
Add vegetables
Toss in shredded carrots, bell peppers, or snap peas with the cabbage for extra crunch and color.
How to Store Stir-fried Cabbage And Rice Dish
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a hot skillet over medium-high heat with a splash of oil or water, stirring until hot. You can also microwave in 30-second intervals.
Frequently Asked Questions
Q: Can I use fresh rice instead of day-old rice?
Yes, but it's best to spread freshly cooked rice on a baking sheet and let it cool and dry for about 10 minutes before using. This helps prevent clumping.
Q: What can I substitute for cabbage?
You can use other leafy greens like kale, Swiss chard, or bok choy, but cooking times may vary. Napa cabbage or savoy cabbage are closest in texture.
Q: Is this dish gluten-free?
This recipe can be made gluten-free by using tamari or coconut aminos instead of soy sauce and ensuring the oyster sauce is gluten-free or omitted.
Q: How can I make this dish vegan?
Simply omit the oyster sauce or replace it with mushroom sauce or hoisin sauce. The rest of the ingredients are naturally vegan.
Q: Can I add other vegetables?
Absolutely. Shredded carrots, bell peppers, snap peas, or broccoli are great additions. Just add them with the cabbage and adjust cooking time accordingly.
This stir-fried cabbage and rice dish is a delicious, frugal, and fast meal that will become a regular in your dinner rotation. Give it a try tonight and let us know how it turns out!
Stir-fried Cabbage And Rice Dish
This easy stir-fried cabbage and rice dish is a savory, one-pan meal that's ready in 30 minutes, perfect for busy weeknights.
🧂 Ingredients
- 3 tablespoons (45ml) vegetable oil, divided
- 1 medium yellow onion, thinly sliced
- 1 small head green cabbage (about 2 lbs / 900g), cored and thinly sliced
- 3 cloves garlic, minced
- 4 cups (600g) cooked white rice, preferably day-old
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) oyster sauce (optional)
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, thinly sliced (for garnish)
📋 Instructions
- 1Heat the Oil — Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat (about 400°F / 200°C) until shimmering.
- 2Sauté Onion and Cabbage — Add the onion and cook, stirring, for 2 minutes until slightly softened. Add the cabbage and garlic, and cook for 5-7 minutes, stirring frequently, until the cabbage is wilted and starting to brown at the edges.
- 3Push Vegetables Aside — Push the cabbage mixture to one side of the pan. Add the remaining 1 tablespoon oil to the empty side.
- 4Add Rice and Seasonings — Add the rice to the empty side of the pan, spreading it out. Drizzle with soy sauce, oyster sauce (if using), sesame oil, and black pepper. Stir everything together to combine.
- 5Let Rice Crisp — Press the rice mixture into an even layer. Let it cook undisturbed for 2-3 minutes, or until the bottom is golden brown and crispy.
- 6Stir-Fry and Garnish — Stir the rice and cabbage together, scraping up the crispy bits. Cook for another 2 minutes until everything is hot and well combined.
- 7Serve Immediately — Garnish with green onions and serve hot. Enjoy as a main dish or as a side.
