If you’re looking to spark up a meal, try this delicious and versatile option from Jeannette Chen at Jeanette’s Healthy Living. While shrimp takes this dish up a notch, you can leave it out or substitute with leftover grilled or roasted chicken. Sneak in a few extra vegetables by adding in whatever is on hand in the refrigerator, some leafy greens, or frozen mixed vegetables. Pair with pan-fried dumplings (you can buy frozen) and create her “Chinese takeout” at home.


1 cup medium shrimp peeled
1 teaspoon rice wine
4 teaspoons olive oil divided
2 eggs lightly beaten
1 slice ginger the size of a quarter, peeled, minced
2 cloves garlic minced
1 1/2 cups chopped cabbage
1 red bell pepper trimmed, chopped
1/2 cup frozen peas
4 cups cooked brown rice
Fried Rice Sauce
2 teaspoons low-sodium gluten-free soy sauce
1 tablespoon oyster sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1/8 teaspoon ground black pepper
1/8 teaspoon organic sugar
1 scallion chopped


Mix shrimp with rice wine. Heat 2 teaspoons oil in a wok or large skillet. Scramble eggs. Remove. Heat 1 teaspoon oil in the wok; add shrimp and sauté until just cooked through. Remove with a slotted spoon. Heat remaining teaspoon of oil in wok; add ginger and garlic and sauté until fragrant, about one minute. Add cabbage and sauté one minute; add red bell pepper and frozen peas and sauté for two minutes. Add cooked rice and toss well until heated through. Return scrambled eggs to wok. Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss rice well. Garnish with chopped scallion and serve.

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