Best 4 Shrimp And Egg Fried Rice With Napa Cabbage Tyler Florence Recipes

Indulge in the culinary delight of Shrimp and Egg Fried Rice with Napa Cabbage, a vibrant dish bursting with flavors and textures. This stir-fry extravaganza features succulent shrimp, fluffy eggs, and tender Napa cabbage, all harmoniously combined with fragrant rice. Every bite offers a symphony of flavors, from the briny sweetness of the shrimp to the earthy crunch of the cabbage, all perfectly balanced by the savory umami of the eggs.

But the culinary journey doesn't stop there. Alongside the main recipe, you'll also discover variations that cater to different dietary preferences and taste buds. For those seeking a vegetarian delight, the Tofu and Egg Fried Rice with Napa Cabbage offers a protein-packed alternative, while the Kimchi Fried Rice adds a spicy kick to the classic dish. And for those with a hankering for something truly unique, the Pineapple Fried Rice with Shrimp and Bacon will tantalize your taste buds with its tropical-meets-savory flavor profile.

Each recipe provides step-by-step instructions, ensuring that home cooks of all skill levels can recreate these restaurant-quality dishes in their own kitchens. Detailed ingredient lists and helpful tips ensure that every culinary adventurer has the tools they need to achieve fried rice perfection.

So embark on this culinary adventure and prepare to delight your palate with the tantalizing flavors of Shrimp and Egg Fried Rice with Napa Cabbage, along with its delectable variations. Your taste buds will thank you for this extraordinary culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

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.

BRAISED CABBAGE

Braised Cabbage image

Provided by Tyler Florence

Categories side-dish

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 tablespoon vinegar, such as cider, white wine or even sherry
1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch fresh chives, chopped
Salt and freshly ground black pepper

Steps:

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.

DUCK FRIED RICE WITH NAPA CABBAGE

Duck Fried Rice with Napa Cabbage image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

5 tablespoons peanut oil
2 shallots, thinly sliced
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and grated
Pinch red pepper flakes
1 small head Napa cabbage, cored and chopped
1 (8-ounce) can straw mushrooms, drained and rinsed
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 generous pinch kosher salt
2 large eggs, lightly beaten
1 pint cooked long-grain white rice
3 tablespoons soy sauce
1 cup cooked duck meat, cut in pieces
Fresh cilantro leaves, for garnish

Steps:

Heat 3 tablespoons of the peanut oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, 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.
Put the pan back on the heat and coat with the remaining 2 tablespoons of oil. When the oil is hot, pour the eggs into the center of the pan. 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 to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter, lay the pieces of duck on top and garnish with cilantro.

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.

Tips:

Cook the rice a day ahead. This will help the rice grains to separate and make them less sticky, resulting in a better-textured fried rice.
Use day-old rice. Freshly cooked rice is too moist and will make the fried rice mushy. If you don't have day-old rice, spread the cooked rice out on a baking sheet and let it cool completely before using.
Use a wok or large skillet. A wok is the ideal cooking vessel for fried rice, but a large skillet will also work. Make sure the pan is large enough to hold all of the ingredients without overcrowding.
Heat the pan over high heat. This will help to create a nice sear on the rice and vegetables.
Use a variety of vegetables. This will add flavor and color to your fried rice. Some good choices include carrots, celery, onion, green onion, and peas.
Don't overcrowd the pan. If you overcrowd the pan, the rice will steam instead of fry.
Stir the rice frequently. This will help to prevent it from sticking to the pan and ensure that it cooks evenly.
Season the rice to taste. You can use soy sauce, fish sauce, oyster sauce, or any other seasonings you like.
Serve immediately. Fried rice is best served hot and fresh.

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 a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this shrimp and egg fried rice a try. You won't be disappointed!