Soy-Glazed Cabbage and Dried-Shrimp Fried Rice

High-heat wok fried rice folds wilted cabbage and chopped dried shrimp into a savory soy glaze with garlic and ginger. It echoes Woks Above the Timberline, where Central Pacific cooks coaxed pine-knot fires under blackened woks before the Sierra drills rang.

Serves 4

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 4 cups cooked rice
• 4 cups cabbage
• 3 tbsp dried shrimp
• 4 cloves garlic
• 1 tbsp fresh ginger
• 4 stalks green onion
• 3 tbsp soy sauce
• 3 tbsp vegetable oil
• 1 tsp sesame oil

Instructions

1. 1Rehydrate dried shrimp in warm water for 5 minutes then drain and chop roughly.
2. 2Heat vegetable oil in a large wok over high heat until smoking, add minced garlic, ginger, and chopped shrimp, stir-fry 30 seconds until fragrant.
3. 3Add shredded cabbage and stir-fry 2 minutes until it begins to wilt but still has bite.
4. 4Push vegetables to the side, add remaining vegetable oil and cold cooked rice, breaking up clumps and letting rice sear against the hot wok for 2 minutes.
5. 5Pour in soy sauce and sesame oil, toss everything together for 1 minute until rice is glossy, then finish with sliced green onion.