Shrimp & Egg Fried Rice with Cabbage


300g medium-sized shrimp
4 cups cooked rice
3 large eggs, lightly beaten
12 small head cabbage, finely sliced
12 cup peas
2 shallots, thinly sliced
2 garlic cloves, minced
Small piece of ginger, grated
3 tbsps soy sauce
4 tbsps oil for cooking salt to taste
14 bunch scallion, sliced & peanuts for garnishing (optional)


  1. Heat 1 tablespoon of oil in frying pan. Add shallots, ginger and stir-fry till fragrant.
  2. Add the cabbage and stir-fry until soft. Season with salt. Remove cooked vegetables to a plate. Clean pan.
  3. Add 2 tablespoons of oil to pan.
  4. Saute garlic gently till fragrant.
  5. Add shrimp and cook until pink. Set aside on plate with vegetables.
  6. Add remaining oil to the pan and when hot, scramble the eggs lightly, then let it set.
  7. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps.
  8. Mix in the sauteed vegetables and shrimp along with the peas and season with salt and soy sauce. Toss everything together to heat through.
  9. Serve the fried rice hot, and garnish with scallions and peanuts.

Nutrient content per serving

Calories : 365 kcal
Carbohydrate : 36.6 g
Protein : 19.6 g
Fat : 14.5 g

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