Shrimp And Egg Fried Rice With Napa Cabbage - Tyler

Name: Shrimp And Egg Fried Rice With Napa Cabbage - Tyler Florence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons peanut oil; 2 shallots, thinly sliced; 1 small piece ginger, peeled and grated (1 to 2 inches); 1/2 small head napa cabbage, core removed and finely sliced; salt; 2 garlic cloves, minced; 1/2 lb medium shrimp, peeled and deveined; 3 large eggs, lightly beaten; 4 cups cooked long-grain rice; 1/2 cup frozen peas, thawed in warm water; 3 tablespoons soy sauce; 1/4 bunch scallion, sliced, for garnish; 1/2 cup chopped peanuts, for garnish (optional)

Servings: persons

6 tablespoons peanut oil
2 shallots, thinly sliced
1 small piece ginger, peeled and grated (1 to 2 inches)
1/2 small head napa cabbage, core removed and finely sliced
salt
2 garlic cloves, minced
1/2 lb medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallion, sliced, for garnish
1/2 cup chopped peanuts, for garnish (optional)

1
Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
2
Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
3
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.
4
Put the pan back on the heat and coat with 2 tablespoons of oil.
5
Add the garlic and saute gently until fragrant.
6
Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
7
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.
8
Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
9
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.
10
Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

1176

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons peanut oil, 2 shallots, thinly sliced, 1 small piece ginger, peeled and grated (1 to 2 inches), 1/2 small head napa cabbage, core removed and finely sliced, and more.

Yes, Shrimp And Egg Fried Rice With Napa Cabbage - Tyler Florence falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Egg Fried Rice With Napa Cabbage - Tyler Florence

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions