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Stir-Fried Shrimp, Rice, and Collard Greens

Stir-Fried Shrimp, Rice, and Collard Greens
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2013

Nutritional Information

  • Per Serving
  • Calories 389
  • Fat 14g
  • Sat Fat 3g
  • Cholesterol 384mg
  • Sodium 752mg
  • Protein 34g
  • Carbohydrate 29g
  • Sugar 1g
  • Fiber 3g
  • Iron 5mg
  • Calcium 191mg
What does this mean? See Nutrition 101 .

Quick Tip

Firm tofu stacked on dish
To make this a vegetarian dish, substitute one 14-ounce package of extra-firm tofu (drained and cut into 1-inch pieces) for the shrimp.

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