Collards, a Southern staple, are given an Asian-twist in this recipe. Recipe makes 4 servings in 30 minutes.
Remember, stir-fries cook fast – so make sure to have all ingredients prepped before you start cooking (and be sure to cook the rice before you start cooking anything else).
What you’ll need:
- 3/4 cup long-grain white rice
- 4 large eggs
- 2 tablespoons plus 1/2 teaspoon soy sauce
- 2 tablespoons canola oil
- 1 pound peeled and deveined shrimp
- 6 green onions, cut into 1 1/2 inch pieces
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, chopped
- 6 cups stemmed, sliced collards (about 1 bunch)
- 2 tablespoons rice vinegar
- Asian chili sauce (for serving)
What you’ll do:
- Cook the rice according to package directions.
- In a medium bowl, whisk together the eggs and 1/2 teaspoon of soy sauce.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
- Add the egg mixture and cook, stirring and tilting the pan, until just set, 1-2 minutes.
- Fold the egg in half in the pan, transfer to a cutting board and cut into strips.
- Add the remaining 1 tablespoon of oil to the pan.
- Add the shrimp and cook, tossing occasionally, 4-6 minutes. Remove from pan.
- Add the green onions, ginger and garlic to the pan and cook for 1 minute.
- Add the collards and cook until tender.
- Add the cooked rice, rice vinegar, egg, shrimp and 2 tablespoons of soy sauce and cook 2-3 minutes.
- Serve with the chili sauce.
Recipe and image from Real Simple.
So what are you waiting for…Get dinner on the table!