Quick Vegetable Fried Rice Recipe – Green Pea & Cabbage Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Fried Rice Recipe – Green Pea & Cabbage Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t require hours in the kitchen. This Vegetable Fried Rice is my go-to for those nights. It’s packed with flavor, super customizable, and honestly, just feels like a warm hug in a bowl. I first made this when I was a student and needed something fast and filling – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. It’s a vibrant mix of crunchy cabbage, sweet green peas, and perfectly seasoned rice, all coming together in under 30 minutes. It’s a fantastic way to use up leftover rice, and it’s healthy enough that you don’t have to feel too guilty about seconds (and trust me, you’ll want them!). Plus, it’s incredibly versatile – feel free to swap in your favorite veggies!

Ingredients

Here’s what you’ll need to whip up this delicious fried rice:

• 1 cup rice
• 2 cups cabbage, finely chopped
• 1 cup Green peas
• 1 to 2 green chilies, finely chopped
• 1 to 2 tablespoons oil
• 2 to 3 garlic cloves, minced
• 1 to 2 teaspoons rice vinegar
• 1 teaspoon Salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 to 2 teaspoons soya sauce (optional)

Ingredient Notes

Let’s talk ingredients for a sec. These little things can make a big difference!

• Rice: Day-old rice is key here. It’s drier and won’t get mushy when stir-fried.
• Cabbage: I prefer using green cabbage for its slightly peppery bite, but you can use Napa cabbage for a milder flavor.
• Green Peas: Fresh or frozen both work beautifully. If using frozen, no need to thaw them first!
• Green Chilies: Adjust the amount based on your spice preference. Remove the seeds for less heat.
• Oil: We’ll get into oil choices later, but a neutral oil like vegetable or canola works well.
• Soya Sauce: This is optional, but it adds a lovely umami depth. Use low-sodium if you’re watching your salt intake.

Rice Varieties for Fried Rice

Not all rice is created equal when it comes to fried rice. Here are a few good options:

• Basmati Rice: A popular choice in India, it’s fragrant and fluffy.
• Jasmine Rice: Another fragrant option, slightly stickier than basmati.
• Long-Grain White Rice: A reliable all-rounder that holds its shape well.

Cabbage Selection & Preparation

Look for a cabbage that feels firm and heavy for its size. The leaves should be tightly packed. To prep it, simply quarter it, remove the core, and then finely chop it. Salting the chopped cabbage and letting it sit for 10-15 minutes helps draw out some moisture, resulting in crispier fried rice. Don’t skip the rinse and drain step!

The Role of Green Peas in this Recipe

Green peas add a touch of sweetness and a pop of color. They also provide a nice textural contrast to the crunchy cabbage. They’re a simple addition that really elevates the dish.

Regional Variations in Fried Rice Spices

Fried rice is a global dish, and spice blends vary widely! In some parts of India, you might find cumin, coriander, or even a pinch of turmeric added for extra flavor. Feel free to experiment and make it your own.

Oil Choice for Authentic Flavor

While a neutral oil works, using a little sesame oil (about a teaspoon) along with your regular oil can add a wonderful nutty aroma. It’s a small touch that makes a big difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse the rice thoroughly until the water runs clear. Drain it completely and cook it with 1 cup of water until it’s fluffy. Once cooked, let it cool completely – this is important!
2. While the rice is cooling, soak the cabbage quarters in salted warm water for 10-15 minutes. This helps it get nice and tender-crisp. Rinse, drain, and chop it finely.
3. Heat the oil in a wok or large frying pan over high heat. Once hot, add the minced garlic and chopped green chilies. Fry for just a few seconds until fragrant – don’t let the garlic burn!
4. Add the chopped cabbage and green peas to the wok. Stir-fry on high heat for 2-3 minutes, until the cabbage starts to soften but still has a bit of crunch.
5. Pour in the rice vinegar and continue frying for another minute or so, until the cabbage turns a beautiful golden color.
6. Now, add the cooled rice, salt, and pepper. If you’re using it, add the soya sauce too.
7. Toss everything together really well, making sure the rice is evenly coated with the sauce and veggies. Fry for 1-2 minutes, stirring constantly, until everything is heated through.
8. Serve immediately and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years to make this fried rice even better:

Achieving the Perfect Texture

The key to great fried rice is getting the texture right. You want the rice to be separate and fluffy, not sticky and clumpy. Using cold, day-old rice is the biggest help.

Wok Hei: The Breath of the Wok

“Wok Hei” is that slightly smoky, charred flavor you get from stir-frying in a wok over high heat. It’s hard to replicate at home, but using a hot wok and not overcrowding it will get you closer.

Preventing Sticky Fried Rice

Don’t overcook the rice initially. And don’t stir it too much while frying – you want to let it develop a slight crust.

Ingredient Preparation for Speed

Having all your ingredients prepped and ready to go before you start cooking is crucial. Stir-frying happens quickly, so you won’t have time to chop veggies mid-way through!

Variations

This recipe is a blank canvas for your creativity!

Vegan Fried Rice Adaptation

This recipe is already naturally vegan! Just double-check your soya sauce to ensure it doesn’t contain any animal products.

Gluten-Free Fried Rice Options

Simply omit the soya sauce, or use a gluten-free tamari instead.

Spice Level Adjustments (Mild to Hot)

Adjust the number of green chilies to your liking. You can also add a pinch of red pepper flakes for extra heat. My friend, Priya, loves to add a dash of chili oil!

Festival Adaptations (Holi, Diwali Snack)

This makes a fantastic quick snack for festivals like Holi or Diwali. You can even add some chopped nuts or dried fruits for extra festive flair.

Serving Suggestions

Serve this fried rice on its own for a light meal, or pair it with:

• A side of raita (yogurt dip)
• A simple dal (lentil soup)
• Some crispy papadums (Indian crackers)

Storage Instructions

Leftover fried rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. It won’t be quite as crispy as freshly made, but still delicious!

FAQs

Let’s answer some common questions:

What type of rice is best for fried rice?

Day-old long-grain rice like basmati or jasmine works best. It should be fluffy and not sticky.

Can I use frozen peas in this recipe?

Absolutely! No need to thaw them first. Just add them directly to the wok.

How can I make this fried rice spicier?

Add more green chilies, a pinch of red pepper flakes, or a dash of chili oil.

What is the best way to prevent the rice from sticking together?

Use cold, day-old rice, don’t overcook it initially, and avoid stirring it too much while frying.

Can I add other vegetables to this fried rice?

Definitely! Carrots, bell peppers, mushrooms, and onions are all great additions.

Is it possible to make this recipe ahead of time?

You can prep all the ingredients ahead of time and store them separately. But it’s best to fry the rice just before serving for the best texture.