Stir-Fried Shrimp, Rice, and Collard Greens

Stir-Fried Shrimp, Rice, and Collard Greens
Christopher Baker
Give this dish Asian flavors with soy sauce, ginger, rice vinegar, and chili sauce.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

3/4
cup
long-grain white rice
4
large eggs
2
tablespoons
plus 1/2 teaspoon soy sauce
2
tablespoons
canola oil
1
pound
peeled and deveined large shrimp (raw), tails removed
6
scallions, cut into 1 1/2-inch pieces
1
tablespoon
chopped fresh ginger
2
cloves garlic, chopped
6
cups
stemmed and sliced collard greens (about 1 bunch) or sliced bok choy
2
tablespoons
rice vinegar
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.
Dawn Perry
February 2013

Nutritional Information

  • Per Serving
  • Calories 389
  • 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
What does this mean? See Nutrition 101.

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