Ingredients

• 1 tablespoon canola oil
• 4 scallions, white and green parts, thinly sliced
• 1 tablespoon peeled, grated fresh ginger
• 1 pound peeled, cleaned small shrimp
• 5 cups thinly sliced green cabbage, cut crosswise into 3-inch pieces
• 1 tablespoon toasted sesame oil
• 4 cups very cold cooked brown rice
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons sesame seeds

Instructions

1. Watch how to make this recipe.
2. Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
3. Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.