Jersey Cabbage and Shrimp Fried Rice

A quick and easy weeknight fried rice featuring sweet Jersey cabbage and succulent shrimp, tossed in a flavorful soy-ginger sauce.

Prep Time

15 minutes

Total Time

30 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.89/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Asian•Chinese

Main Ingredient:

Seafood•Rice

Cooking Style:

Quick & Easy

Dietary:

Gluten-Free

Ingredients

Servings

4cupsCooked Rice(Preferably day-old, long-grain rice is best)

£1.50

1poundShrimp(Peeled, deveined, and tails removed)

£7.00

0.5medium headJersey Cabbage(Shredded)

£0.75

1mediumCarrot(Diced)

£0.20

4stalksGreen Onions(Thinly sliced, white and green parts separated)

£0.50

2largeEggs(Lightly beaten)

£0.60

3tablespoonsSoy Sauce(Use gluten-free if needed)

£0.15

1tablespoonGinger(Freshly grated)

£0.25

2clovesGarlic(Minced)

£0.10

1tablespoonSesame Oil

£0.30

2tablespoonsVegetable Oil

£0.05

1teaspoonRice Vinegar(Optional, for extra tang)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

Total Cost

£11.55

£2.89 per serving

Instructions

1.
In a small bowl, whisk together soy sauce, grated ginger, and rice vinegar (if using). Set aside.
2.
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.
3.
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.
4.
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.
5.
Add shredded Jersey cabbage to the wok and cook for 3-4 minutes, or until slightly softened but still crisp.
6.
Add the cooked rice to the wok. Stir-fry, breaking up any clumps, until heated through, about 3-5 minutes.
7.
Pour the soy-ginger sauce over the rice and stir to combine, coating the rice evenly. Add red pepper flakes (if using).
8.
Return the cooked shrimp and scrambled eggs to the wok. Stir to combine and heat through.
9.
Garnish with the green parts of the green onions before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

55g

21% of RDA

Fat

19g

27% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Day-old rice works best for fried rice, as it's drier and won't clump as easily.

Don't overcrowd the wok. Cook in batches if necessary to ensure the ingredients cook evenly.

Adjust the amount of soy sauce and ginger to your taste.

For a vegetarian option, omit the shrimp and add firm tofu, cubed and pressed, instead.

Cooking Equipment

Wok or large skillet

Cutting board

Knives

Wine Pairings

No wine pairing suggestions available for this recipe.

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