Sesame Shrimp Fried Rice with Cabbage
- Level: Easy
- Yield: 4 servings
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- 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
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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
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.