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This Easy Fried Rice with Broccoli Cabbage Slaw is a simple to make at home, takeout favorite. It’s an incredibly delicious fried rice recipe that takes 10 minutes or less to make. And here’s some awesome news– it requires NO chopping! Simply yummy.
Do you ever have a fried rice craving? It’s a takeout favorite that’s so easy to make at home.
I have to admit I also crave, fairly regularly, cabbage. Stir-fried cabbage to be precise. And broccoli… and carrots. One day, it dawned on me… to combine all of those favorites in an easy, savory fried rice. That has now become my current favorite ever fried rice.
And here’s the best news of all. There is NO chopping! It’s quick… like 10 minutes or less quick. And oh my — so, so delicious.
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 brand of salad kit that contains similar ingredients would do just as well. This kit includes grated broccoli, cauliflower, and carrots. Remove the included dressing kit and refrigerate for another use.
Freshly Made Rice vs Chilled Leftover Rice
Chilled leftover rice is ideal for fried rice. The grains are dry, separate easily, absorb the oil and cook best in a wok or pan. Often when making rice, I’ll double the batch in the rice cooker or Instant Pot and reserve 4 cups for fried rice.
However… a fresh batch of rice can also be used when a fried rice craving hits. The key is in the cooling. To use a fresh batch of rice, cook as usual and then allow it to cool before using it to make fried rice. This is achieved fairly quickly by spreading the rice in a thin layer on a sheet pan. Then refrigerate the rice until it’s cool to the touch.
Fried Rice with Broccoli Cabbage Slaw
Ingredients for this easiest ever fried rice include:
White rice: I prefer long grain
Eggs: whisked and scrambled
Broccoli Cabbage Slaw (I use Taylor Farms Broccoli Crunch Chopped Kit but any brand will do)
- 2-3 tablespoons vegetable oil, divided
- 2 eggs, whisked
- 1 package Broccoli Crunch Chopped Kit (or similar broccoli slaw), dressing kit removed
- salt and pepper to taste
- 4 cups cooked and chilled rice
- 3-4 tablespoons soy sauce, or more to taste
- 1 tablespoon teriyaki sauce
- 1/2 teaspoons toasted sesame oil
- Heat wok or large sauté pan over medium-high with 1 tablespoon vegetable oil. Add the egg, and cook until scrambled with small curds. Then remove the egg, and transfer to a separate bowl.
- Open the Broccoli Crunch Chopped Kit, remove the dressing ingredients and refrigerate for another use. To the pan, add an additional 1/2 tablespoon oil and heat; add the broccoli slaw from the bag, 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 cooked veggies to a separate dish and set aside.
- To the same pan add 1 tablespoon of oil and heat. Then add the cooked, cold rice, soy sauce and teriyaki sauce, and stir until combined. Continue stirring for an additional 2 to 3 minutes to fry the rice. Then add the cooked veggies and the eggs; stir to combine. Remove from heat, and stir in the sesame oil until combined.
- Serve immediately, or refrigerate in a sealed container for a couple of days.
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Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 76mgSodium: 985mgCarbohydrates: 38gFiber: 1gSugar: 1gProtein: 7g