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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.
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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
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