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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.