cabbage fried rice
This Indonesian-style cabbage fried rice is quick, comforting, and ideal for using up leftover rice or vegetables. It features a balanced savory-sweet flavor with a hint of spice, making it perfect for weeknight dinners or casual gatherings. The texture is fluffy yet slightly crisp from the cabbage and egg.
Taste: Savory with sweet undertones, mildly spicy, umami-rich, and fresh from the cabbageTotal Time: 25 minutesServings: 2Suitable For: Busy adults, students, families, and anyone seeking a quick, satisfying mealBudget: $3–$5 USD per serving
Ingredients
- Cooked white rice (cold
- 3 cups)
- Green cabbage (shredded
- 2 cups)
- Eggs (2
- beaten)
- Onion (1 small
- finely chopped)
- Garlic (2 cloves
- minced)
- Carrot (½ cup
- finely diced)
- Soy sauce (2 tbsp)
- Sweet soy sauce (kecap manis
- 1 tbsp)
- Chili paste or sambal (1 tsp
- optional)
- Vegetable oil (2 tbsp)
- Scallions (for garnish
- 2 stalks
- chopped)
- Salt and black pepper to taste
Nutrition
Calories~450 kcal per serving
Protein12 g (from eggs and rice)
Fat14 g (mostly from oil and egg yolk)
Carbohydrates68 g (primarily from rice and cabbage)
VitaminsRich in vitamin C (cabbage), vitamin A (carrot), and B vitamins (rice, egg)
Fiber4 g (from cabbage and carrot)
Tips
- Use day-old rice for best texture—freshly cooked rice tends to be too moist
- Do not overcrowd the pan; cook in batches if doubling the recipe
- Kecap manis can be substituted with 1 tbsp regular soy sauce + 1 tsp brown sugar
- For extra depth, add a pinch of ground coriander or toasted shrimp paste (terasi)
Steps
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