SESAME SHRIMP FRIED RICE WITH CABBAGE
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.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
CRISPY FRIED RICE WITH BACON AND CABBAGE
This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. (As the rice dries out, it crisps more easily.) If you're starting from scratch, just cook 2 cups of dry rice to yield the 6 cups of cooked rice called for here. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Be sure to have everything ready and near the stove when before you start. The cooking goes fast, and there won't be any time to prepare ingredients once you get going.
Provided by Melissa Clark
Categories weekday, grains and rice, main course
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.
SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE
This is soooo good! I have made this 3 or 4 times now, so have adjusted it to our liking. I use 1 lb. of shrimp instead of the 1/2 lb, and green onion instead of the shallots. You can use green cabbage or Bok Choy instead of the Napa cabbage if you can't find it. Use your imagination, I have added diced red pepper, bean sprouts (at the end for some crunch.) If snap peas or snow peas are in season, I use them instead of the peas. I think some chopped cashews on top instead of the peanuts would be good as well. This is from Food Network, Tyler Florence. Hope you enjoy!
Provided by Scoutie
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
- Give the oil a minute to heat up, then add the shallots, 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 and wipe out the wok with dry paper towel.
- Put the pan back on the heat and coat with 2 tablespoons of oil.
- Add the garlic and saute gently until fragrant.
- Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
- Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, 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 and soy sauce. Toss everything together to heat through.
- Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
CABBAGE FRIED RICE
As far as I know, there is no cabbage fried rice recipe on this site so I decided to make one. Hope you like it.
Provided by Karishnikov
Categories Onions
Time 45m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Over medium high heat, saute diced onions and minced garlic for 5 minutes in peanut oil.
- Add mushrooms and carrots and saute until the mushrooms have cooked down to about half their original size.
- Add cabbage and cover. Let cook for 10 minutes, stirring occasionally.
- While the veggies cook, scramble beaten eggs in seperate pan greased with no-stick cooking spray.
- Add eggs when cabbage mix has 2 minutes left to cook.
- Add rice and mix into vegetables. Add nutmeg and coriander and mix well. Add soy sauce 1 tbsp at a time and adjust to suit your tastes.
- Add salt and pepper to suit your tastes. Heat through for about 2 or 3 minutes.
- Turn off heat, add scallions, and serve.
Nutrition Facts : Calories 405.3, Fat 12.2, SaturatedFat 2.2, Cholesterol 105.8, Sodium 552.8, Carbohydrate 62.9, Fiber 2.8, Sugar 4.1, Protein 10.7
STIR-FRIED RICE WITH CABBAGE & BACON
This Chinese-style rice dish makes a great side for chicken or duck
Provided by Sara Buenfeld
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- To serve, heat the oil in a large frying pan or wok, add the lardons and fry for a minute. Tip in the cabbage and onions, stir round the pan then pour over 2 tbsp water and the reserved duck marinade. Pile the rice and peas on top then cover the pan and cook for 5 minutes. Take off the lid, toss well and serve.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.97 milligram of sodium
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4/5 Total Time 20 minsServings 4
- In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and cabbage and stir-fry over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes.
- Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly cooked. Toss the fried rice with the eggs and cook for 1 minute longer. Remove the pan from the heat and stir in the soy sauce, lime juice and scallions. Transfer the fried rice to bowls and serve.
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- Heat your pan over medium high heat. Whisk together the eggs and season with salt and pepper. Add half the vegetable oil to the pan. Add the eggs and cook until just scrambled. Remove from pan and set aside.
- Add the remaining vegetable oil and sesame oil to the hot pan. Add the scallions, cabbage, carrot, garlic, ginger, and any other veggies you like. Cook for 5-7 minutes until they just begin to soften.
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