Jersey Cabbage and Shrimp Fried Rice

In a small bowl, whisk together soy sauce, grated ginger, and rice vinegar (if using). Set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add beaten eggs and cook, scrambling until just set. Remove from the pan and set aside.

Add remaining 1 tablespoon vegetable oil to the wok. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the pan and set aside.

Add sesame oil and minced garlic to the wok and cook for 30 seconds until fragrant. Add diced carrots and white parts of the green onions. Cook for 2 minutes, stirring frequently.

Add shredded Jersey cabbage to the wok and cook for 3-4 minutes, or until slightly softened but still crisp.

Add the cooked rice to the wok. Stir-fry, breaking up any clumps, until heated through, about 3-5 minutes.

Pour the soy-ginger sauce over the rice and stir to combine, coating the rice evenly. Add red pepper flakes (if using).

Return the cooked shrimp and scrambled eggs to the wok. Stir to combine and heat through.

Garnish with the green parts of the green onions before serving.