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Sesame Shrimp Fried Rice
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| 1tbsp | canola oil |
| 4 | scallions, white and green parts, thinly sliced |
| 1tbsp | peeled, grated fresh ginger |
| - 1pm peeled, cleaned small shrimp | |
| 5 cups | thinly sliced green cabbage, cut crosswise into 3-inch pieces |
| 1tbsp | toasted sesame oil |
| 4 cups | very cold cooked brown rice |
| 3tbsp | low-sodium soy sauce |
| 2tbsp | sesame seeds |
1. Heat the oil in a very large nonstick skillet or wok over high heat. Add scallions, Ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 min. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 min. more. Transfer the shrimp-cabbage mixture into a bowl.
2. Heat the sesame oil in the same skillet over medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 min. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.
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