Shrimp And Egg Fried Rice With Napa Cabbage Recipes

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE

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.

SESAME SHRIMP FRIED RICE WITH CABBAGE

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.

SHRIMP AND EGG FRIED RICE

Steps:

• If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
• Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
• Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
• When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
• Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

SHRIMP WITH NAPA CABBAGE AND GINGER

Steps:

• Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts.
• Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl.
• Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves.
• Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl.
• Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes.
• Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.