Stir-Fried Shrimp, Rice, and Collard Greens

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  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


  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.