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
Sat fat 3g
How to Make It
Cook the rice according to the package directions.
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.
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.
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.
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