Easy Fried Rice with Broccoli Cabbage Slaw
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This Easy Fried Rice with Broccoli Cabbage Slaw is a fast, flavorful weeknight meal that comes together in about 10 minutes. With no chopping required and minimal ingredients, it's the perfect solution for busy nights when you want something quick, comforting, and delicious.
If you enjoy quick weeknight meals like this, you may also like my Asian BBQ Chicken Thighs or Coconut Curry Noodle Soup.
Recipe Overview
- Quick: Ready in about 10 minutes
- Easy: Uses pre-shredded broccoli-cabbage slaw and leftover rice
- Flavor: Savory, lightly sweet, and takeout-inspired
- Diet: Vegetarian as written; gluten-free with tamari
- Perfect For: Busy nights, low-energy dinners, or using up leftover rice
What I Love About This Recipe
I often crave a delicious fried rice - that savory, takeout-style comfort - and I also happen to crave cabbage, broccoli, and all things stir-fried (and do keep this stir-fry sauce on hand). One day, it finally clicked to combine all those favorites into one quick, no-chop dinner. It's become my go-to fried rice ever since… fast, flavor-packed, and ready in about 10 minutes.
- True 10-minute dinner. The combination of cold rice and bagged slaw makes this one of the fastest meals I cook.
- No chopping whatsoever. Not even a green onion. Everything goes straight into the pan.
- Veggie-forward but still cozy. The slaw adds crunch, color, and extra vegetables while still tasting like classic fried rice.
- Great for leftovers. This is the ideal use for cold rice and leftover proteins.
- Customizable and forgiving. Add chicken, shrimp, tofu - or keep it simple and vegetarian.
Jump to:
Key Ingredients
- Cooked Rice: Day-old, cold rice fries up beautifully and gives you that signature takeout texture.
- Broccoli-Cabbage Slaw: A pre-shredded shortcut that adds crunch, color, and vegetables without any chopping.
- Eggs: Softly scrambled eggs add richness and classic fried rice flavor.
- Soy Sauce: Savory umami seasoning that brings everything together. Use low-sodium if preferred.
- Teriyaki Sauce: Adds a hint of sweetness and a glossy finish.
- Sesame Oil: A small drizzle at the end gives a warm, nutty aroma and depth.
- Optional Proteins: Chicken, shrimp, tofu, or even leftover turkey work beautifully.
Broccoli Cabbage Slaw
A deviation from traditional fried rice, this salad kit brings a delightful crunch and unique texture to a takeout favorite. Plus... It's incredibly easy!
This is the brand I found at my market, but any salad kit that contains similar ingredients, such as grated broccoli, cauliflower, and carrots, will work. Remove the included dressing kit and refrigerate for another use.
Fresh Rice vs. Leftover Rice
Leftover, chilled rice is ideal for fried rice because the grains are drier and separate easily, giving you that classic takeout-style texture. I often make a double batch of rice earlier in the week and reserve a few cups specifically for fried rice.
If you're starting with freshly cooked rice, it can still work. Spread it on a sheet pan and refrigerate until cool - this quick-cooling step helps the grains firm up so they fry beautifully rather than turning soft or mushy.
How to Make This Fried Rice
- Scramble the eggs. Heat a little oil in a large skillet and scramble the eggs until softly set. Transfer to a bowl and set aside.
- Sauté the slaw. Add a little more oil, then stir-fry the broccoli-cabbage slaw 1-2 minutes until just softened but still crisp. Remove and set aside.
- Fry the rice. Add the remaining oil, then the cold rice, soy sauce, and teriyaki. Stir-fry 2-3 minutes until the rice is hot and coated.
- Combine. Return the slaw and eggs to the pan, toss well, and finish with a drizzle of sesame oil.
- Taste and adjust. Add salt, pepper, or extra soy sauce to taste.
Tips & Variations
- Use cold rice for best texture. Fresh rice is too soft. Cool fresh-cooked rice in the fridge before using.
- Add protein. Stir in cooked chicken, shrimp, tofu, or ham during the last minute.
- Add more vegetables. Frozen peas, edamame, bell peppers, or spinach work beautifully.
- Make it spicy. Add sriracha, chili crisp, or red pepper flakes.
- Make it gluten-free. Swap soy sauce for tamari or coconut aminos.
Recipe FAQs
Yes - but cool it first. Spread it on a sheet pan and refrigerate until cold so the rice stays fluffy when fried.
Absolutely. Simply omit or swap for extra veggies or tofu.
Up to 3 days in the refrigerator. Reheat in a skillet with a splash of soy sauce or oil to revive texture.
Yes - just use a large pan to avoid overcrowding, which can make the rice soggy.
A cucumber salad, potstickers, roasted broccoli, or simple green salad pair beautifully.
More Asian Inspired Recipes to Try
- Asian Coleslaw with Chicken, Broccoli and Toasted Almonds
- Ginger Pork and Broccoli Stir-Fry
- Easy Ground Beef and Broccoli Recipe
- Crockpot Asian Shredded Pork
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Easy Fried Rice with Broccoli Cabbage Slaw
Ingredients
- 2-3 tablespoons vegetable oil divided
- 2 eggs whisked
- 1 pkg broccoli slaw dressing kit removed
- salt and pepper to taste
- 4 cups cooked rice chilled or leftovers
- 3-4 tablespoons soy sauce or more to taste
- 1 tablespoon teriyaki sauce
- ½ teaspoons toasted sesame oil
Instructions
- Heat a wok or large sauté pan over medium-high heat with 1 tablespoon vegetable oil. Add the egg, and cook until scrambled with small curds. Remove the egg from the pan and transfer it to a separate bowl.
- Open the Broccoli Crunch Chopped Kit, remove the dressing ingredients and refrigerate for another use. Heat the pan and add an additional ½ tablespoon oil. Add the broccoli slaw, season to taste with salt and pepper; stir-fry for a minute or two until softened. I cook mine about a minute so the veggies still have some crunch. Remove the sauted vegetables to a separate dish and set aside.
- To the same pan heat 1 tablespoon of oil. Stir in the cooked, cold rice, soy sauce, and teriyaki sauce until combined. Continue stirring for an additional 2 to 3 minutes to fry the rice. Add the sauteed slaw and eggs; stir to combine. Remove from heat, and stir in the sesame oil until combined.
Notes
- Rice: Leftover, chilled rice works best for fried rice because the grains are firmer and separate easily. If using freshly cooked rice, spread it on a sheet pan and refrigerate until completely cool before using.
- Add-ons: Stir in cooked chicken, shrimp, tofu, or ham for added protein. Extra veggies like peas, edamame, or bell peppers also work well.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce and be sure your teriyaki sauce is gluten-free.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of soy sauce or oil to revive the texture.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Easy and very tasty!
Easy and very tasty!
Easy and very tasty!
Easy and very tasty!
So good!
So good!