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.
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Eunice Kyalo
e_kyalo86@yahoo.comThis recipe was a bit too umami for my taste. I would recommend using less savory ingredients.
Paul Agaba
agaba@hotmail.comThis recipe was a bit too bitter for my taste. I would recommend using less bitter ingredients.
im ZEOX
zeox_i@gmail.comThis recipe was a bit too sour for my taste. I would recommend using less vinegar.
Chantaul Dunbar
d-c@hotmail.comThis recipe was a bit too sweet for my taste. I would recommend using less sugar.
Amanwi teyih
teyih.a@hotmail.frThis recipe was a bit too spicy for my taste. I would recommend using less chili peppers.
Shadrack Amani
a.s19@hotmail.comThis recipe was a bit too oily for my taste. I would recommend using less oil.
Zhyar Yusf
zhyar-y29@hotmail.co.ukThis recipe was a bit too salty for my taste. I would recommend using less soy sauce.
wrcom
wrcom76@hotmail.comThis recipe was a bit bland for my taste. I would recommend adding more spices and herbs to give it more flavor.
E'lyhn Carter
elyhn_c@gmail.comI've made this recipe a few times now and it's always a winner. The shrimp and cabbage are a great combination, and the rice is always cooked perfectly. I would recommend this recipe to anyone looking for a delicious and easy-to-make fried rice dish.
Eric Barbin
eric_barbin23@hotmail.frThis is a great recipe for a quick and easy weeknight meal. The rice is fluffy and flavorful, and the shrimp and cabbage add a nice crunch. I would recommend adding a bit more soy sauce and garlic to taste.
Skylar Mckee
skylar66@gmail.comI made this recipe for dinner last night and it was a big hit! The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.
Arham Jabbar
jabbar-a@hotmail.comThis is my go-to recipe for fried rice. It's always a hit with my family and friends. The cabbage adds a nice sweetness and crunch to the dish.
George Lee
lee-george72@yahoo.comI love this recipe! It's so simple to make, but it always turns out so delicious. The shrimp and cabbage are a great combination, and the rice is always cooked perfectly.
Wesley Uzzell
w.u17@yahoo.comThis shrimp and egg fried rice with napa cabbage is a delicious and easy-to-make dish. The rice is fluffy and flavorful, the shrimp is cooked perfectly, and the cabbage adds a nice crunchy texture. I will definitely be making this again!