| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 1 to 2 servings |
Ingredients
- Canola oil
- One 2-inch piece fresh ginger, peeled and grated
- 4 cloves garlic, smashed and minced
- 5 scallions, whites chopped and greens thinly sliced, separated
- 8 ounces large shrimp, peeled and deveined, cut into quarters
- 2 ounces thinly sliced Chinese sausage
- 1 cup thinly sliced Napa cabbage
- 1/4 to 1/2 cup edamame beans
- One 2-ounce can water chestnuts
- 1/4 cup soy sauce
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon sambal
- 1/2 teaspoon XO sauce
- 1 cup mung bean sprouts
- 1 cup white rice, cooked and cooled
- 1 egg
- Fresh cilantro leaves, for garnish
Instructions
- To a wok over medium-high heat, add a light coating of oil. Add half of the ginger, garlic and scallion whites to flavor the oil. Add the shrimp, sausage, cabbage, edamame and water chestnuts, tossing to heat through, 1 to 2 minutes. Add the soy sauce, rice wine vinegar, sambal, XO sauce and sprouts. Cook for 1 minute until the shrimp is pink. Move all to a bowl.
- Add another light coating of oil to the wok. Add the remaining half of the ginger, garlic and scallion whites to flavor the oil. Add the rice and spread around the wok to toast and get crispy. Add a little more oil to encourage golden-ness, and cook 4 to 5 minutes. Season with a splash of vinegar and soy. Add the sauteed shrimp and vegetables back into the wok. Toss in your scallion greens and place onto a plate.
- To the same wok, turn the burner down, add the egg and cook, 1 to 2 minutes. Place the fried egg on top of the plate. Garnish with cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1324 |
| Total Fat | 86 g |
| Saturated Fat | 9 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 282 mg |
| Sodium | 2216 mg |
Reviews
I’ve seen this on Worst Cooks in America so I tried it. IT WAS TWO THUMBS UP. We didn’t have all the ingredients but it still turned out awesome!
Delicious, this may be one of my family’s favorite dishes. It is a great use of day old white rice (hello left overs from Chinese take out) plus it is flexible. I did not have edamame so I used peas, I didn’t have bean sprouts so Ieft them out, I could not find chinese sausage so that was omitted as well…but it did not make a difference the result was delicious. I did add more ginger & garlic but that’s just because we like those flavors, oh and I made an extra egg because my family of boys do not share food well. Thank you Anne, this is a keeper for sure.