By Sarah Leave a Comment
Jump to Recipe Print Recipe
With just 7 ingredients, this easy vegan Cabbage Fried Rice is a perfect weeknight meal! Mix and match with whatever veggies you have on hand for the perfect take out dish at home!
As an Amazon Associate, I earn from qualifying purchases.
Somedays I think about the sheer amount of meals I am cooking and it feels so overwhelming. The last day we went to a restaurant was February 22. No take out either. 3 meals a day. Seemingly constant snack requests. Food all day, every day. It’s…..a lot. Even for a self proclaimed foodie. So I’ve been trying to think of some creative new dishes to experiment with, using up ingredients that we have on hand, to keep things interesting. Enter one of our new favorites—vegan Cabbage Fried Rice. You guys—this is so good! Like….my family requests it weekly kind of good! And the best part? It’s really easy. Like, really!
Pantry Friendly Meal
One of the great things about this vegan cabbage fried rice is that it makes use of some very freezer and pantry friendly ingredients. I use a bag of frozen veggies. Leftover rice (more on that in a bit). Tofu (though tofu has been in short supply, once you get your hands on it, it lasts in the fridge for a long time—I make it nice and crispy in my air fryer!). And cabbage! I’m always sure to add cabbage to my CSA produce box each week, as it lasts so long in the fridge, and is great both in raw dishes, like Latin Inspired Cabbage Slaw, and in cooked dishes too. I throw it all in my wok to cook, but you can also use an extra large skillet.
Use Cold Leftover Rice When Making Fried Rice
One of the things I learned while making my fried rice at home is that it’s really important to use leftover cold rice. You can either make a large batch and save some earlier in the week. Or make the rice an hour or so before you want to make dinner. Since I’m obviously home these days I usually just make it earlier in the afternoon. I make my long grain rice in the Instant Pot, and then spread it out on a parchment lined baking sheet and let it cool on the counter before I start cooking.
Other Vegan Asian Take Out Inspired Meals That You Will Love
This fried rice tastes just like something you’d order for take out, but it’s so quick and simple to make at home! Here are some other take out inspired favorites:
- Sweet Chili Tofu (with Air Fried Tofu!)
- Teriyaki Tofu
- Almond Butter Red Curry Noodles
- Sweet and Sour Tofu
- Chickpea Stir Fry with Pineapple (15 Minute Meal!)
- Fried Tofu with Hoisin and Peanut Sauce Noodles
Let’s Make Vegan Cabbage Fried Rice
Cabbage Fried Rice has become a major staple on our quarantine dinner rotation, and I hope it will find a spot on your list too! You’re just a few minutes away from this delicious take out inspired dinner that’s sure to be a hit with the whole family! Leave me a comment (and rating) below and let me know how you like it!
Print Recipe
Vegan Cabbage Fried Rice
With just 7 ingredients, this easy vegan Cabbage Fried Rice is a perfect weeknight meal! Mix and match with whatever veggies you have on hand for the perfect take out dish at home!
Prep Time30 minutes mins
Cook Time15 minutes mins
Course: Entree
Cuisine: Asian
Keyword: pantry meal, take out, weeknight dinner
Author: Sarah
Ingredients
- 1 Tablespoon vegetable oil (I use avocado oil)
- 1 large white onion, sliced into half moons (you can use yellow or red onion if that's what you have!)
- 4 cups finely sliced green cabbage (about a quarter of a large head of cabbage, you can use purple as well, though the color may make your whole dish purple)
- 2 cups dry rice, prepared according to package directions (see notes for link to cook in Instant Pot)
- 1/4 cup soy sauce (use gluten free tamari if needed)
- 1 Tablespoon sesame oil
- 1 pound frozen veggie mix, cooked according to package direction (I cook in the microwave)
- sliced green onions for garnish, optional
- 1 block air fried tofu (see notes for link)
Instructions
Prepare the rice, tofu, and frozen veggies before starting to make the fried rice. It's important to have all of the ingredients ready so that you can cook quickly. Slice the cabbage and onions and set aside.
Heat your wok over medium high heat (you can use a very large skillet if you don't have a wok).
Place oil in your wok.
Add the onion and cook for 2-3 minutes to get it started.
Add the cabbage and cook for 3 minutes more.
Add the cooked rice and mix.
Add the soy sauce and sesame oil and mix well to incorporate fully.
Add the cooked frozen veggies and tofu.
Mix well to evenly distribute all ingredients.
Garnish with sliced green onions if desired. Serve and enjoy!
Notes
How to Cook Long Grain Rice in the Instant Pot
Crispy Air Fried Tofu
Previous Post: « Vegan Waikiki Meatballs — Pantry Staple Meal
Next Post: More than 25 Easy Vegan Pantry Staple Recipes »
Reader Interactions
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
