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Recipe courtesy of Ellie Krieger
Recipe courtesy of Ellie Krieger
Watch how to make this recipe.
Sesame Shrimp Fried Rice with Cabbage
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 12 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 220 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 7 grams
- Protein
- 32 grams
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.
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 12 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 220 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 7 grams
- Protein
- 32 grams
Ingredients
Directions
- 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.
