Cabbage Garlic Rice

Name: Cabbage Garlic Rice
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons (30 ml) vegetable oil; 4 cloves (20 g) garlic cloves, minced; 3 cups (300 g) green or napa cabbage, shredded or thinly sliced; 3 cups (480 g) cooked white rice, cooled, at room temperature or chilled, broken up if clumped; 2 tablespoons (30 ml) soy sauce; ½ teaspoon (2½ ml) dark sesame oil (optional); to taste white pepper (optional); 2 stalks (20 g) green onion or scallion, sliced, white and light green parts (optional)

From the MyKitchenBank Kitchen

A quick stovetop rice side dish where shredded cabbage and garlic are fried together with cooked rice, seasoned with soy sauce for a savory, aromatic finish. The cabbage wilts into the rice while staying slightly tender, creating a simple yet satisfying dish that pairs well with any protein.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings (about 1 cup per serving)

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Steps

Before you start

Have your cooked rice ready and at room temperature or chilled; freshly cooked hot rice will steam rather than fry.
Prep all ingredients before heating the pan—garlic and cabbage cook quickly.
Use a large skillet or wok (12-inch or larger) to allow the rice to spread out and brown properly.

1
Heat the skillet
- Place a large 12-inch skillet or wok over medium-high heat and add the 2 tablespoons (30 ml) of vegetable oil.
- Heat for about 1 minute until the oil shimmers and moves easily across the pan.
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Ready when: Oil shimmers and moves easily across the pan
Tip: A hot pan and cool rice are essential for the rice to fry and brown rather than steam.
2
Fry garlic until fragrant
- Add the 4 minced garlic cloves to the hot oil and cook, stirring constantly, for about 30 seconds to 1 minute.
- You'll smell the garlic become very fragrant and it should turn light golden at the edges—do not let it burn.
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Ready when: Garlic is fragrant and light golden at the edges
Tip: Minced garlic cooks very quickly; watch it carefully to prevent burning, which makes it bitter.
3
Cook cabbage until softened
- Add the 3 cups (300 g) of shredded cabbage to the pan.
- Stir and cook for 2 to 3 minutes, tossing occasionally with a wooden spoon, until the cabbage is noticeably wilted and has softened slightly but still retains a light texture.
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Ready when: Cabbage is wilted and softened but still has texture
Tip: Keep the heat high and stir regularly so the cabbage lightly colors instead of steaming.
4
Add rice and combine
- Add the 3 cups (480 g) of cooled cooked rice to the pan, breaking up any clumps with your spoon as you add it.
- Stir and toss the rice with the cabbage and garlic for 2 to 3 minutes, spreading the rice out across the pan so it makes contact with the hot surface.
- Some grains should begin to show light browning.
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Ready when: Rice is heated through and some grains show light browning
Tip: Spread the rice thinly across the pan and let it sit for a few seconds before stirring again to encourage browning.
5
Season with soy sauce
- Pour the 2 tablespoons (30 ml) of soy sauce around the pan and stir continuously for 30 seconds to 1 minute, coating all the rice and vegetables evenly.
- The soy sauce will slightly darken the rice and add depth of flavor.
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Ready when: Rice is evenly coated and fragrant
Tip: Stir immediately after adding soy sauce so it distributes evenly and doesn't pool in one spot.
6
Finish and serve
- Remove the skillet from heat.
- If using sesame oil, drizzle the 0.5 teaspoon (2.5 ml) over the rice and toss to combine.
- Add white pepper to taste, then scatter the sliced green onion over the top if using.
- Stir gently to combine and serve immediately while warm.
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Ready when: Ingredients are combined and ready to serve
Tip: Add sesame oil off heat so its delicate flavor and aroma aren't lost to high temperature.

Good to know

Tips

Use day-old or chilled rice rather than freshly cooked hot rice—hot rice will steam and clump instead of frying.
For deeper color and more caramelization, let the rice sit undisturbed in the pan for 10–15 seconds before stirring, then repeat once more.
This dish is very versatile—add a beaten egg, leftover cooked vegetables, or diced ham in step 4 for extra protein and texture.
If you prefer less salt, reduce the soy sauce to 1.5 tablespoons (22 ml) and taste before adding more.

Make ahead

You can prep the cabbage and garlic ahead of time and store them separately in the refrigerator for up to 1 day. Cook the rice up to 1 day ahead and refrigerate. Assemble and fry the dish just before serving for best flavor and texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or a small drizzle of oil, stirring frequently, until warmed through (about 3–4 minutes). Do not freeze, as the rice texture will become mushy when thawed.

Substitutions

cooked white rice, cooled → brown rice or jasmine rice. Brown rice will have a nuttier flavor and slightly firmer texture; jasmine rice will be more fragrant. Both work well; use the same amount.
green or napa cabbage → bok choy, choy sum, or Chinese broccoli. These Asian greens add a similar quick-cooking element but with slightly different textures and flavors. Chop or cut into bite-sized pieces and adjust cooking time slightly—they may cook faster.
soy sauce → tamari or coconut aminos. Tamari is a wheat-free soy sauce with similar flavor; coconut aminos is slightly sweeter and milder. Start with the same amount and adjust to taste.
vegetable oil → peanut oil or canola oil. Peanut oil has a higher smoke point and adds a subtle nutty flavor; canola oil is neutral. Either works equally well for this dish.