Sesame Shrimp Fried Rice with Cabbage

1. 1

   Heat the oil in a very large nonstick skillet or wok over a high heat.

2. 2

   Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes.

3. 3

   Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more.

4. 4

   Transfer the shrimp-cabbage mixture to a bowl.

5. 5

   Heat the sesame oil in the same skillet or wok over a medium-high heat.

6. 6

   Add the rice and cook stirring frequently, until heated through, about 3 minutes.

7. 7

   Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

8. 8

   Nutritional analysis per serving (Serving size: 2 cups)

9. 9

   Calories 460; Total Fat 12 g; (Sat Fat 1.5 g, Mono Fat 4.5 g, Poly Fat 3.5 g) ; Protein 32 g; Carb 55 g; Fiber 7 g; Cholesterol 220 mg; Sodium 580 mg

10. 10

    Excellent source of: Protein, Fiber, Thiamin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc

11. 11

    Good source of: Vitamin A, Folate, Pantothenic Acid, Calcium, Potassium

* Per serving · 4 servings · Values may vary.