Best 3 Shrimp And Egg Fried Rice With Napa Cabbage Recipes

**Embark on a Culinary Journey with Shrimp and Egg Fried Rice with Napa Cabbage: A Trio of Delectable Recipes**

Prepare to tantalize your taste buds with three extraordinary variations of Shrimp and Egg Fried Rice with Napa Cabbage. These culinary creations offer a symphony of flavors and textures that will leave you craving for more. Dive into the classic Shrimp and Egg Fried Rice, where succulent shrimp, fluffy eggs, and crisp vegetables dance harmoniously in a savory embrace. Experience a delightful twist with the Kimchi Shrimp Fried Rice, where the tangy and spicy kimchi adds a vibrant kick to the dish. For a vegetarian delight, the Vegetable Fried Rice with Napa Cabbage is a symphony of fresh vegetables, each contributing its unique flavor and texture to create a wholesome and satisfying meal. No matter your preference, these recipes promise an unforgettable culinary adventure that will leave you feeling both satisfied and inspired.

Here are our top 3 tried and tested recipes!

SHRIMP AND EGG FRIED RICE

Shrimp and Egg Fried Rice image

This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.

Provided by Demandy

Categories One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

3 green onions, sliced
1 small white onion, diced
2 tablespoons sesame oil
1 tablespoon Chinese five spice powder
1/3 lb medium shrimp
1 garlic clove, minced
4 ounces mushrooms, sliced
1 egg, beaten
4 tablespoons low sodium soy sauce
2 cups cooked brown rice or 2 cups cooked white rice
1/2 cup bean sprouts (optional)
1/3 cup carrot, shreds (optional)
1 diced red pepper (optional)

Steps:

If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

SHRIMP AND CABBAGE STIR-FRY

Shrimp and Cabbage Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons sherry vinegar or rice wine vinegar
1/2 cup low-sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2-inch pieces, white and green parts separated
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
Cooked white rice, for serving (optional)

Steps:

Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE

Shrimp and Egg Fried Rice With Napa Cabbage - Tyler Florence image

This is soooo good! I have made this 3 or 4 times now, so have adjusted it to our liking. I use 1 lb. of shrimp instead of the 1/2 lb, and green onion instead of the shallots. You can use green cabbage or Bok Choy instead of the Napa cabbage if you can't find it. Use your imagination, I have added diced red pepper, bean sprouts (at the end for some crunch.) If snap peas or snow peas are in season, I use them instead of the peas. I think some chopped cashews on top instead of the peanuts would be good as well. This is from Food Network, Tyler Florence. Hope you enjoy!

Provided by Scoutie

Categories Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons peanut oil
2 shallots, thinly sliced
1 small piece ginger, peeled and grated (1 to 2 inches)
1/2 small head napa cabbage, core removed and finely sliced
salt
2 garlic cloves, minced
1/2 lb medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallion, sliced, for garnish
1/2 cup chopped peanuts, for garnish (optional)

Steps:

Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
Put the pan back on the heat and coat with 2 tablespoons of oil.
Add the garlic and saute gently until fragrant.
Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Tips:

Use day-old rice: This will help the rice to fry up nicely and not become mushy.
Cook the shrimp and eggs separately: This will help to prevent them from overcooking.
Use a large skillet or wok: This will give you plenty of room to stir-fry the ingredients.
Cook the rice over high heat: This will help to create a nice crispy texture.
Add the vegetables last: This will help them to retain their crunch.
Serve immediately: Fried rice is best enjoyed fresh out of the wok.

Conclusion:

Shrimp and egg fried rice with Napa cabbage is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its combination of protein, vegetables, and rice, this dish is sure to satisfy everyone at the table. So next time you're looking for a tasty and satisfying meal, give this shrimp and egg fried rice a try!