Sesame Shrimp Fried Rice with Cabbage

This dish is a 10 minute meal in a bowl that gives you all the full-flavor satisfaction of fried rice without loads of grease and salt. Make sure you use very cold cooked rice (hello leftover Chinese food), or you will wind up with a sticky mess.

Total Time:
25 min
15 min
10 min

4 servings

  • 1 tablespoon canola oil
  • 4 scallions, white and green parts, thinly sliced
  • 1 tablespoon peeled, grated fresh ginger
  • 1 pound peeled, cleaned small shrimp
  • 5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces
  • 1 tablespoon toasted sesame oil
  • 4 cups very cold cooked brown rice
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame seeds
Watch how to make this recipe.
  • Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.

  • Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

  • Nutritional analysis per serving (Serving size: 2 cups)

  • Calories 460; Total Fat 12 g; (Sat Fat 1.5 g, Mono Fat 4.5 g, Poly Fat 3.5 g) ; Protein 32 g; Carb 55 g; Fiber 7 g; Cholesterol 220 mg; Sodium 580 mg

  • Excellent source of: Protein, Fiber, Thiamin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc

  • Good source of: Vitamin A, Folate, Pantothenic Acid, Calcium, Potassium

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    This recipe is featured in:

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