This dish is a delightful medley of succulent shrimp, tender-crisp vegetables, and fluffy rice, all stir-fried to perfection. Red and green bell peppers, along with the onion and cabbage, add a vibrant burst of colors and nutrients to the dish. The eggs add a creamy texture, making every bite a delightful experience. This recipe is not only mouthwateringly delicious but also quick and easy to whip up, making it a perfect choice for a great weeknight dinner or a delightful weekend treat. Let’s begin!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups cooked white rice, preferably chilled
- 2 large eggs, lightly beaten
- 1 cup shredded cabbage
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble them until just set. Remove the eggs from the skillet and set them aside.
- In the same skillet, add another tablespoon of vegetable oil. Stir-fry the shrimp until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
- Heat the remaining vegetable oil in the skillet and add the minced garlic. Cook for about 30 seconds until fragrant.
- Add the diced onion, red bell pepper, green bell pepper, and shredded cabbage to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Add the cooked rice to the vegetables in the skillet. Break up any clumps and stir-fry for another 2-3 minutes.
- Stir in the soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste.
- Return the cooked shrimp and scrambled eggs to the skillet. Toss everything together until well combined and heated through.
- Garnish with chopped green onions and sesame seeds if desired.
Notes
Do make sure to use cold rice for this recipe so it doesn’t become mushy. If you don’t have cold rice handy, you can spread freshly cooked rice out on a baking sheet for and chill in the fridge for 30 minutes or so before using. For added flavor, you can marinate the shrimp in a mixture of soy sauce, garlic, and ginger before cooking. Feel free to customize the vegetables according to your taste. You can add carrots, peas, or bean sprouts for extra crunch and nutrition. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 975mg
- Fat: 14g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 290mg
