Shrimp and Egg Fried Rice with Napa Cabbage
I love fried rice, but I don't think the fried rice you get from your Chinese take-away is very heatlhy. This recipe is for a healthy version that will also help you use up your napa cabbage if you happen to have some. If you have leftovers, it makes a great lunch the next day.
Canola or peanut oil (about 6 tablespoons)
1 medium onion
1 stalk celery
1" piece of ginger, minced
small head of napa cabbage, finely sliced
2 (or 1 large) clove of garlic, minced
1/2 pound shrimp, peeled and deveined
3 eggs, lightly beaten
4 cups cooked long grain brown rice, preferably made the day before and chilled
1 cup frozen peas
3 tablespoons soy sauce
3-4 green onions, sliced for garnish
1/2 cup roasted peanuts, for garnish
Heat 2 tablespoons of the oil in a wok or a large nonstick skillet. Give the oil a minute to heat up, then add the onions, celery, and the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter.
Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Beat the 3 eggs. Add remaining oil to the wok and when hot, add the egg, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt, pepper and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
Quantities are flexible in this recipes. You could also add other vegetables, such as mushrooms or broccoli.
Adapted from foodnetwork.com
Canola or peanut oil (about 6 tablespoons)
1 medium onion
1 stalk celery
1" piece of ginger, minced
small head of napa cabbage, finely sliced
2 (or 1 large) clove of garlic, minced
1/2 pound shrimp, peeled and deveined
3 eggs, lightly beaten
4 cups cooked long grain brown rice, preferably made the day before and chilled
1 cup frozen peas
3 tablespoons soy sauce
3-4 green onions, sliced for garnish
1/2 cup roasted peanuts, for garnish
Heat 2 tablespoons of the oil in a wok or a large nonstick skillet. Give the oil a minute to heat up, then add the onions, celery, and the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter.
Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Beat the 3 eggs. Add remaining oil to the wok and when hot, add the egg, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt, pepper and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
Quantities are flexible in this recipes. You could also add other vegetables, such as mushrooms or broccoli.
Adapted from foodnetwork.com
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