Shrimp and Egg Fried Rice with Napa Cabbage Tyler Florence
Elevate your weeknight dinner game with Tyler Florence's Shrimp and Egg Fried Rice with Napa Cabbage, a vibrant and flavor-packed dish that transforms simple ingredients into a feast of textures and tastes. Juicy, perfectly cooked shrimp pair harmoniously with fluffy scrambled eggs, while Napa cabbage, carrots, and peas bring a fresh and colorful crunch to this classic fried rice. Infused with the savory depth of soy sauce, oyster sauce, and a hint of sesame oil, each bite delivers a perfectly balanced blend of umami and aromatic goodness. The addition of garlic, ginger, and scallions creates a fragrant medley that will fill your kitchen with irresistible aromas. This quick, 30-minute recipe is an excellent way to use leftover rice and makes a hearty, crowd-pleasing meal for busy nights. Perfectly customizable, it’s a must-try for fans of fried rice who crave restaurant-quality results in the comfort of their own home!
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Recipe Information
Ingredients
- 1 pound shrimp, deveined and peeled
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 large eggs, beaten
- 4 cups cooked white rice, cooled
- 2 cups Napa cabbage, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 scallions, sliced (green and white parts separated)
- 1 medium carrot, finely diced
- 1 cup frozen peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, mix the soy sauce, oyster sauce, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes per side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the beaten eggs and scramble until just set, then remove the eggs and set aside with the shrimp.
In the same skillet, add the garlic, ginger, and the white parts of the scallions. Sauté for 30 seconds until fragrant.
Add the carrot, Napa cabbage, and peas to the skillet. Cook for 3-4 minutes until the vegetables are tender.
Increase the heat to high and add the cooled rice to the skillet. Stir well to break up any clumps of rice and evenly distribute the vegetables.
Drizzle the soy sauce mixture over the rice and stir evenly to coat all the ingredients.
Return the shrimp and scrambled eggs to the skillet. Stir gently to combine all the ingredients and heat through.
Season with salt and black pepper to taste. Garnish with the green parts of the scallions before serving.
Serve hot and enjoy your Shrimp and Egg Fried Rice with Napa Cabbage!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
