Sesame Shrimp Fried Rice with Cabbage (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
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.
3. Nutritional analysis per serving (Serving size: 2 cups)
4. 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
5. Excellent source of: Protein, Fiber, Thiamin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc
6. Good source of: Vitamin A, Folate, Pantothenic Acid, Calcium, Potassium
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