Shrimp Fried Rice
with stir-fried ginger cabbage

Name: Shrimp Fried Rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 4 slices Bacon, diced; 1 Tbsp Soy sauce, low-sodium; 2 tsp Vinegar, rice; 1 tsp Chili garlic sauce; 1/2 tsp Honey; 3 stalks Green onions, chopped, green and white parts separate; 1 Limes, wedges; 2 cups Peas and carrots, frozen; 1 Tbsp Oil, cooking; 3 cups Cooked rice (leftover from Monday); 16 oz Cabbage, green or red, thinly sliced (sub coleslaw mix); 1 Tbsp Ginger, finely diced; 1 Tbsp Oil, cooking; 1 tsp Oil, toasted sesame; 1 tsp Sesame seeds, white (opt)

Active: 40 Total: 40

Original GF Paleo Vegetarian

This is a classic version of shrimp fried rice made with time-saving frozen vegetables and stir-fried cabbage.
Smarts: Don’t want to serve the ginger cabbage on the side? Just leave it in the pan and add the other ingredients in the order listed.

Dependency

Tamarind Marinated Salmon

Ingredients

Metric

Servings:

Shrimp Fried Rice:

Shrimp, peeled and deveined - 1 lb
Bacon - 4 slices , diced
Soy sauce, low-sodium - 1 Tbsp
Vinegar, rice - 2 tsp
Chili garlic sauce - 1 tsp
Honey - 1/2 tsp
Green onions - 3 stalks , chopped, green and white parts separate
Limes - 1 , wedges
Peas and carrots, frozen - 2 cups
Oil, cooking - 1 Tbsp
Cooked rice (leftover from Monday) - 3 cups

Stir-Fried Ginger Cabbage:

Cabbage, green or red - 16 oz , thinly sliced (sub coleslaw mix)
Ginger - 1 Tbsp , finely diced
Oil, cooking - 1 Tbsp
Oil, toasted sesame - 1 tsp
Sesame seeds, white (opt) - 1 tsp

Prep

Shrimp - Defrost, rinse, and pat dry.
Cabbage / Ginger / Bacon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Combine soy sauce, vinegar, chili garlic sauce, and honey. (Can be done up to 5 days ahead)
Green onions / Limes - Prep as directed.
Peas and carrots - Defrost vegetables in the microwave.

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Make

Heat a wok with cooking oil (portion for cabbage) over medium-high heat. Add cabbage and saute until tender but still slightly crunchy, 7 to 8 minutes. (Add some water if the pan starts to look dry.) Add ginger and some salt and saute for 1 minute more. Fold in toasted sesame oil and sesame seeds. Taste and season with some salt. Transfer cabbage to a serving dish and cover to keep warm.
Return wok to heat and add bacon. Saute until bacon is crisp, 4 to 5 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp of bacon grease and return wok to heat.
To heated wok, add shrimp and saute until shrimp are opaque and just cooked through, 3 to 4 minutes. Season with some salt as it cooks. Add shrimp to plate with bacon. Return wok to heat.
To wok, add cooking oil (portion for fried rice) and then white parts of green onions. Cook, stirring, for 1 minute. Add rice and cook until rice is heated through and starting to crisp on the bottom, ~2 minutes more.
Add sauce, peas, and carrots. Stir to combine everything.
Stir in shrimp, bacon, and green parts of green onions.
Serve fried rice with cabbage and lime wedges on the side. Enjoy!

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