Chicken Fried Rice with Cabbage

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

Chicken fried rice with cabbage is better than takeout! This homemade fried rice is filled with juicy chicken, fluffy scrambled eggs, and tender sauteed cabbage tossed with crispy seasoned fried rice. It’s a restaurant-quality meal ready to eat in 40 minutes!

how to make chicken fried rice

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

This Asian-inspired dish is a great weeknight meal that you’ll want to make again and again. My whole family loves this cabbage fried rice recipe every time I make it and there are rarely any leftovers!

Green cabbage adds so much delicious flavor to this chicken fried rice. If you slice it thin or shred it, the cabbage will cook down nicely and it’s a great way to add more vegetables into your diet!

One of my favorite parts about making fried rice is that it can be made in advance and it reheats very well in the oven or over the stove, so it’s great for meal prep.

What are liquid aminos? 

Liquid aminos is an all-purpose sauce similar to soy sauce. The only difference is that it’s made without fermenting wheat and soy sauce does. 

I like to use liquid aminos whenever I need soy sauce for a recipe because traditional soy sauce gives me bad headaches and I haven’t had that problem with liquid aminos. 

If you are allergic to soybeans try using coconut aminos instead. It’s made by fermenting coconut nectar, so it has a very sweet and slightly savory flavor. 

I used coconut aminos to make my Chicken Fried Rice with Vegetables. It gives this dish a different and unique flavor that is still delicious. 

Recipe Ingredients

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Chicken Fried Rice Ingredient Image infographic.

White rice –  I used white rice in this recipe but you could also use brown rice. Brown rice is delicious in fried rice because it has a firmer texture that really holds up nicely during the cooking process.

Leftover rice, day-old rice, or freshly cooked rice will all work great for this recipe. I like to make my rice in an instant pot at least 30 minutes before I’m ready to make fried rice.

Vegetable oil – I use olive oil or avocado oil for frying everything. Use regular or toasted sesame oil to increase the flavor of this recipe.

Organic Chicken – Chicken breast or chicken thighs chopped into bite-size pieces. I love to use thighs because they are juicier and I personally prefer the flavor better. You can cut the meat off the bone of 2 – 3 whole thighs for this recipe, then save the bones to make homemade chicken broth.

Shredded cabbage – green cabbage is my favorite to use. You can also use a coleslaw mix or napa cabbage.

Onion and garlic – cooked with the chicken to make this meal even more savory and delicious. 

Seasonings – Dried oregano and cayenne pepper. 

Soy sauce or liquid aminos – Liquid aminos is basically a gluten-free version of soy sauce. I prefer the flavor better but use regular soy sauce if you like. 

Eggs – scrambled and then added to the fried rice right before serving. The Happy Eggs Brand or organic free-range eggs are the best to use because they have amazing flavor.  

Serving suggestions – chopped spring onion or chives. Bean sprouts are also sooo good in fried rice. 

How to Make Cabbage fried rice with chicken and eggs

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step one. Heat a large skillet on medium heat with a little bit of vegetable oil. Then scramble 2 eggs with a pinch of salt and black pepper, cooking for 2-3 minutes. Once done, set aside.

Step two. To the same skillet add 1 – 2 tablespoons of vegetable oil, then add the onions and saute until they are soft and just starting to brown. This usually takes 5 – 7 minutes

Step three. Next add in the cubed chicken, dried oregano, and cayenne pepper, and mix to combine. Continue cooking for another 7 – 10 minutes or until the chicken is cooked through and browned.

Step four. Add in the sliced cabbage and minced garlic. Cook for another 2 -3 minutes or until the cabbage has softened.

Step five. Finally, increase the heat to medium-high heat then add in the cooked rice and 2 – 3 tablespoons of soy sauce or liquid aminos. Stir until everything is combined. Scrape the bottom and side of the pan and make sure the rice is well coated with the soy sauce.

Step six. Fry the rice until it reaches your desired crispiness. Add 1-2 tablespoons of oil as needed to the frying pan.

Step seven. Mix in the scrambled eggs, then taste and adjust seasoning if necessary, then serve hot with chopped green onions. Enjoy!

How to cook rice for fried rice

You can totally use leftover day-old rice to make fried rice, but I almost always use freshly cooked rice in my Instant Pot. It always comes out perfect and it holds up really nicely when fried. 

Rice in an instant pot with a silicon spatula.

To make Instant pot rice: Simply add 1 cup of rice and 1 cup + 1 tablespoon of water to the instant pot. Secure the lid, then press the RICE button. Set the timer to cook for 12 minutes then allow the rice to stay on the KEEP WARM setting and release the steam naturally for another 10 minutes.

Remove the Instant Pot lid then allow the rice to cool for at least 30 minutes before making fried rice.

How to cut cabbage for fried rice

Your cabbage needs to be cut fine enough so that it will easily cook with the fried rice. Here are a few of my favorite methods to do this!

– Cut a head of cabbage in half, then using a sharp knife finely cut long strands.

Use a mandolin. This is quicker than using a knife and cutting board. Just make sure to watch your fingers!

– If you have the Kitchen Aid shredder attachment, use that! I like to use the flat slicer blade. Cut the head of cabbage into small enough chunks so that they will fit into the opening. This method is great if you need to shred a large amount of cabbage at once.

Fried rice in a bowl.

Variations

Coconut aminos has a very sweet flavor so use a little at a time until you get the flavor you are looking for.

Tamari is another great gluten-free alternative to soy sauce.

Jasmine rice or brown rice are great to use as well!

Use regular or toasted sesame oil instead of vegetable oil for more flavor.

Make ground chicken fried rice by using 1/2 pound of ground chicken instead of chunks of chicken breast or thighs.

Instead of adding scrambled eggs serve with a fried egg on top!

If you want spicy fried rice serve with sriracha, hot sauce, or saute the onions and cabbage with chopped jalapeno peppers.

Recommended Tools

Large cast iron skillet or large nonstick skillet

Garlic press

Kitchen shredder attachment, I love it I need to shred a lot of cabbage at once. 

How To Store/ Reheat

Store leftover chicken fried rice in an airtight container for up to 5 days in the refrigerator.

Reheat in the oven covered with a lid or aluminum foil. Add a splash of soy sauce or liquid aminos then bake at 400 degrees for 10 – 15 minutes or until heated through.

Reheat over the stove with a tablespoon of oil on medium-high heat until crispy and reheated through. 

Looking For More Recipes?

Click here to subscribe to The Midwest Kitchen Blog’s Newsletter for recipes straight to your inbox!

If you love this recipe, pin it to Pinterest for later or share it on Instagram by tagging me (@themidwestkitchenblog).

Don’t forget to leave this recipe a 5-star rating!

Have a blessed day!

Fried rice with cabbage, chicken, and scrambled eggs.

Chicken Fried Rice with Cabbage

Chicken fried rice with cabbage is heavenly. It has fried rice, with perfectly seasoned chicken, scrambled eggs, and sauteed cabbage. It’s very flavorful and takes 40 minutes to put together for easy lunches or dinners. 
No ratings yet
Print Pin Save Rate
Course: fried rice
Cuisine: American/ Asian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 815kcal

Equipment

  • Large Cast – iron skillet

Ingredients

  • 2 large eggs scrambled
  • 2 tablespoons unsalted butter or vegetable oil
  • Salt and pepper season to taste
  • ¼ cup ghee or vegetable oil
  • ½ lb of chicken breast or chicken thighs cubed
  • 1 onion sliced
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 2 cups cabbage shredded
  • 3 garlic cloves minced
  • 3 cup white or brown rice cooked ( 1 cup dry rice)
  • 3 tablespoons liquid aminos or soy sauce
  • Optional – sliced green onions for garnish

Instructions 

  • In a large cast-iron skillet, scramble two eggs in butter or vegetable oil with a pinch of salt and pepper. Set aside.
  • In the same skillet, heat 1-2 tablespoons of ghee or vegetable oil. Add the onions and saute until they are soft and just starting to brown 5 – 7 minutes. Then add in the cubed chicken, dried oregano, and cayenne pepper. Stir everything together. Continue to cook the chicken until it is browned, 7 -10 minutes.
  • Next, add the shredded cabbage and minced garlic. Cook until the cabbage has cooked down and become tender, 2 – 3 minutes.
  • Add in the cooked rice, 2 – 3 tablespoons of ghee or vegetable oil, and liquid aminos or soy sauce. Stir everything together. 
  • Continue stirring frequently and cook until the rice is nice and crispy, adding more oil as neeed. Add in the scrambled eggs. 
  • Serve with sliced green onions. Enjoy!

Notes

Store leftover chicken fried rice in an airtight container for up to 5 days in the refrigerator.
Reheat in the oven covered with a lid or aluminum foil. Add a splash of soy sauce or liquid aminos then bake at 400 degrees for 10 – 15 minutes or until heated through.
Reheat over the stove with a tablespoon of oil on medium-high heat until crispy and reheated through. 

Nutrition

Calories: 815kcal | Carbohydrates: 117g | Protein: 27g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 866mg | Potassium: 543mg | Fiber: 3g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 2mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.