CEiMB: Shrimp Fried Rice with Cabbage
Have you ever used crutches? If not, you may be like me in that you’ve seen other people using them and thought to yourself that it doesn’t look too hard to do. Well, you, like me, would be wrong. You see, I was given crutches yesterday because I’ve sprained my ankle. It only took me about two seconds to realize what a pain in the bum they are. Don’t get me wrong, I never thought walking with crutches looked like fun, but I completely underestimated how hard it would be! I’ve decided that the better way to keep off my ankle would be to sit on the sofa with my foot propped up on some pillows. Doesn’t that sound better?
So as I recover from this doozy, I imagine my recipes will be a little on the simple side. As you can imagine, it’s a bit hard to hobble around the kitchen in this condition, and I plan to rely heavily on ready-to-go items. And this recipe was the perfect fit for meeting that requirement. It was fast (since I had already cooked and refrigerated the brown rice) and easy. I only had to stand long enough to slice a few green onions and mix it all together in the wok. I was worried that the dish would be a little bland because there aren’t many ingredients, but it was completely delicious! The sesame oil added a nice, nutty flavor which complemented the brown rice well. This will definitely be a recipe I’ll make again and again. Thanks to Sarah of Sarah’s Kitchen Adventures for picking this CEiMB recipe a couple weeks ago!
Shrimp Fried Rice with Cabbage
1 tablespoon canola oil
4 green onions, thinly sliced
1 tablespoon fresh ginger, minced
2 teaspoons garlic, minced
12 ounces large shrimp, peeled and cleaned, quartered
5 cups shredded cabbage
1 tablespoon toasted sesame oil
4 cups cooked brown rice, refrigerated until very cold
3 tablespoons reduced sodium soy sauce
Heat the canola oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger, garlic, 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 serve.