Stir-Fried Shrimp, Rice and Collard Greens

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!


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