Stir-Fried Shrimp, Rice, and Collard Greens

stir-fried-shrimp-rice-collard-greens
Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 389 calories
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 384 mg
    • Sodium 752 mg
    • Protein 34 g
    • Carbohydrate 29 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 191 mg

Ingredients

  1. Check 3/4cup long-grain white rice
  2. Check 4 large eggs
  3. Check 2tablespoons plus 1/2 teaspoon soy sauce
  4. Check 2tablespoons canola oil
  5. Check 1pound peeled and deveined large shrimp (raw), tails removed
  6. Check 6 scallions, cut into 1 1/2-inch pieces
  7. Check 1tablespoon chopped fresh ginger
  8. Check 2 cloves garlic, chopped
  9. Check 6cups stemmed and sliced collard greens (about 1 bunch) or sliced bok choy
  10. Check 2tablespoons rice vinegar
  11. Check Asian chili sauce, for serving

Directions

  1. Cook the rice according to the package directions.
  2. Whisk together the eggs and ½ teaspoon of the soy sauce in a medium bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the egg mixture and cook, stirring and tilting the pan, until just set, 1 to 2 minutes. Fold the egg in half and transfer to a cutting board; cut into 1-inch strips.
  3. Add the remaining tablespoon of oil to the skillet. Add the shrimp and cook, tossing occasionally, until opaque throughout, 4 to 6 minutes. Transfer to a plate; reserve the skillet.
  4. Add the scallions, ginger, and garlic to the drippings in the skillet and cook for 1 minute. Add the collard greens and cook, tossing often, until tender, 1 to 2 minutes. Add the rice, vinegar, shrimp, egg, and the remaining 2 tablespoons of soy sauce and cook, tossing, until heated through, 2 to 3 minutes. Serve with the chili sauce.