Stir Fried Cabbage and Shrimp with Brown Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Stir Fried Cabbage and Shrimp with Brown Rice calories by ingredient

Number of Servings: 6


    5 cups diced green cabbage
    2 sweet red peppers - cut into thin strips
    4 scallions - diced
    1 T diced fresh ginger root
    1 lb raw shrimp
    1 T peanut oil
    1 T toasted walnut oil
    2 eggs
    2 cups cooked brown rice - COLD
    2 T light soy sauce
    1 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.