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.
Recipe courtesy of Ellie Krieger
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Shrimp Fried Rice

Recipe courtesy of Sara Moulton

Shrimp Fried Rice

Recipe courtesy of Food Network Kitchen

Lightened Shrimp Fried Rice

Recipe courtesy of Food Network Kitchen

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories