Stir Fried Cabbage and Shrimp with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 cups diced green cabbage2 sweet red peppers - cut into thin strips4 scallions - diced1 T diced fresh ginger root1 lb raw shrimp1 T peanut oil1 T toasted walnut oil2 eggs2 cups cooked brown rice - COLD2 T light soy sauce1 T toasted sesame seeds
Chop cabbage and slice red peppers. Dice ginger root and scallions. Toast sesame seeds in dry non stick skillet until light brown..about 2 minutes. Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot, add shrimp, diced ginger root and diced scallions. Cook, stiring often until shrimp is pink. About 2 minutes. Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove shrimp, veggie mixture from skillet and keep warm. Add walnut oil to skillet and then add 2 cups COLD cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat. Move rice to one side and crack to eggs into skillet and quickly scramble. Once eggs are cooked mix them into rice until both are well combined and hot. Add shrimp and veggies back to skillet and mix all together. Add soy sauce and toasted sesame seeds. Serve!
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHERINCO.
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHERINCO.
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 9.3 g
- Cholesterol: 185.7 mg
- Sodium: 343.7 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 4.3 g
- Protein: 21.3 g
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