Skip to Content


Vegetables
Local Farm Share Broccoli & Cauliflower Corn Flowers Mushrooms Ready to Cook Vegetables Specialty Vegetarian Entrées Organic
International Brussels Sprouts & Cabbage Cucumbers Fresh Herbs Onions & Garlic Root Vegetables Spinach, Kale & Greens Wild & Foraged New
Asparagus & Artichokes Carrots Pre-Cut Green Salads Other Tasty Veggies! Salad Dressing Sprouts & Microgreens Sale Local
Avocados Celery Snack Packs Lettuce Peppers Packaged Salads & Greens Squash & Zucchini Cases Our Best Produce Deals
Beans & Peas Cold-Pressed Juice & Blends Eggplant Microwave-Ready Packs Potatoes & Yams Soy Products Tomatoes Top-Rated Spring Vegetables
 

FRIED RICE WITH SHRIMP
from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

Home-delivered fried rice from a Chinese restaurant is one thing (and sometimes very welcome), but this is altogether different. This fried rice is so lush and wonderful that it can well be an entrée for luncheon, dinner, or supper. Don't underestimate appetites here – this one's a winner!

Makes 4 portions
INGREDIENTS (CLICK TO BUY)

1 tablespoon corn oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 cup sliced onion
1/2 medium head Chinese cabbage, coarsely chopped
3 cups cooked long-grain white rice
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup chicken stock
1 cup cooked peas
8 ounces small shrimp, shelled, deveined, and cooked*
2 eggs, beaten
2 tablespoons thinly sliced scallions (green onions), for garnish

Please Note: Our shrimp will arrive uncooked. Simply boil in salted water for 1-2 minutes and cool for use in this recipe.

Print Print recipe
PREPARATION

1. Heat the oil in a wok or a large skillet, and sauté the garlic, ginger, and onion over medium-low heat until soft, about 5 minutes.
2. Add the cabbage; raise the heat to medium, and sauté, stirring constantly, until limp, about 10 minutes.
3. Add the rice, soy sauce, sherry, and stock. Cook for 3 minutes, stirring constantly. Then add the peas and shrimp, and cook for 1 minute.
4. Make a small hole in the center of the rice mixture, and pour the eggs into the hole. Cook the eggs for about 1 minute, stirring with a fork; then gently fold the eggs into the rice.
5. Serve immediately, garnished with the scallions.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Ginger Root
This product is currently unavailable.
 
  White Onion, Large - $1.49/lb
 
 
  Green Cabbage, Medium - $0.99/lb
 head
 
  Sides in a Snap Steamed Jasmine Rice - $3.49/ea
 12oz
 
  Roland Sherry Cooking Wine - $1.99/ea
 12.9fl oz
 
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
 
  Birds Eye Fresh Frozen Green Peas - $1.99/ea
 10oz
 
All-Natural Farm-Raised Shrimp, Cleaned, 41-50/lb - $12.99/lb
 Hand-packed
 
  Ocean Mist Farms Scallions - $1.99/ea Save! 2 for $3.00
 5.5oz
 
You May Already Have
  Mazola Corn Oil
This product is currently unavailable.
 
  Organic Garlic - $4.99/lb
 
 
  Yamasa Soy Sauce, Naturally Brewed - $2.49/ea
 10fl oz
 
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
 
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list



Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2016 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  Platform Terms of Use