SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE
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 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. 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.
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.
FABULOUS FRIED CABBAGE
A favorite old Irish family recipe for fried cabbage and it's so easy.
Provided by cook-it-up-axel
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 11.8 g, Cholesterol 5.4 mg, Fat 1.7 g, Fiber 4.9 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 384.4 mg, Sugar 6.6 g
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
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
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.
GLO'S SAUSAGE FRIED RICE
This is an easy to prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice. Being half Japanese, my family would eat this rice as the main part of our meal. Most people would make this as more of a side dish. This recipe makes a lot, so feel free to cut down on the quantities. The beautiful lady in the picture is my mother who I lost to cancer in 2002.
Provided by Crafty Lady 13
Categories One Dish Meal
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and remove sausage from the pan. In the same pan, scramble the eggs, stirring frequently until cooked through. Remove eggs from pan and set aside.
- Heat the oil in a very large skillet or electric skillet over medium to medium-high heat. Stir fry the cabbage and carrots just until the cabbage has wilted. Add the cold rice, and fry, sprinkle some soy sauce over the mixture and break up clumps in the rice. (Rice must be cold or the dish will come out gummy.) Mix in the sausage and sprinkle some more soy sauce over all. Stir in bean sprouts and eggs, mixing well so there are no big chunks. Gently mix in the peas. Season with pepper, and stir in green onions just before removing from the heat. Add more soy sauce, if desired, to taste, and serve. This dish reheats well in the microwave.
- Tip 1: To save time, instead of chopping up cabbage and carrots, you can buy a 16 oz. package of coleslaw mix which has the cabbage and carrots already shredded.
- Tip 2: If you are using the quantitites listed above, it would be easier if you break it down into 2 or 3 batches. This makes enough fried rice to fit into a large crockpot. I place the rice in a crockpot to keep it warm for cookouts.
- Tip 3: This recipe is very versatile. You can add, leave out or change ingredients according to your taste. Instead of sausage, this rice works well with chicken, beef, shrimp, etc. If you like you can add water chestnuts or bamboo shoots. A great way to use up leftovers.
Nutrition Facts : Calories 423.6, Fat 20.4, SaturatedFat 5.9, Cholesterol 181.5, Sodium 786.2, Carbohydrate 41.6, Fiber 3.5, Sugar 5.1, Protein 18.1
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