- 4
- 15 mins
- 25 mins
Ingredients
- 1 tablespoon canola oil
- 4 scallions, white and green parts, thinly sliced
- 1 tablespoon peeled, grated fresh ginger
- 1 pound peeled, cleaned small shrimp
- 5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces
- 1 tablespoon toasted sesame oil
- 4 cups very cold cooked brown rice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame seeds
Preparation
Step 1
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.
Nutritional analysis per serving (Serving size: 2 cups)
Calories 460; Total Fat 12 g; (Sat Fat 1.5 g, Mono Fat 4.5 g, Poly Fat 3.5 g) ; Protein 32 g; Carb 55 g; Fiber 7 g; Cholesterol 220 mg; Sodium 580 mg
Excellent source of: Protein, Fiber, Thiamin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Copper, Iron, Magnesium, Manganese, Phosphorus, Selenium, Zinc
Good source of: Vitamin A, Folate, Pantothenic Acid, Calcium, Potassium