Chinese
Shrimp Fried Rice with Cabbage and Onion
A quick and flavourful fried rice using leftover rice, mixed with fresh shrimp, cabbage, and onion. Perfect for a weeknight meal.
About this recipe
Shrimp Fried Rice with Cabbage and Onion is a chinese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around shrimp and egg, and it takes around 25 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 cups cooked rice
- 150g shrimp
- 1/4 head, shredded cabbage
- 1/2, chopped onion
- 1 egg
- 2 tbsp vegetable oil
- 2 tbsp soya sauce
- 1 tsp all purpose season
- to taste salt
- to taste black pepper
- 1/2, sliced avocado buy
- 1/2, for serving lime buy
Equipment
Method
- 1
If your rice is fresh, cook and cool it slightly. Otherwise, use leftover rice.
~5 min
- 2
Peel and devein the shrimp. Season with a pinch of salt and seafood seasoning.
~3 min
- 3
Heat 1 tbsp of vegetable oil in the wok over medium-high heat. Scramble the egg, then set aside.
~3 min
- 4
Add the remaining 1 tbsp of oil to the wok. Add chopped onion and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → until fragrant, about 1-2 minutes.
~2 min
- 5
Add the shredded cabbage and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → for another 2-3 minutes until slightly tender.
~3 min
- 6
Push the vegetables to one side of the wok. Add the shrimp and cook until pink and opaque, about 2-3 minutes.
~3 min
- 7
Add the cooked rice to the wok. Break up any clumps and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → with the vegetables and shrimp.
~5 min
- 8
Pour in the soya sauce and add the all purpose seasoning. Stir well to combine everything.
~2 min
- 9
Add the scrambled egg back into the wok. Season with salt and pepper to taste. Stir to combine.
~1 min
- 10
Serve hot, topped with sliced avocado and a squeeze of lime.
~1 min
Smart swaps
Out of something? Try one of these.
- Prawns
- sliced fish, squid, or chicken; firm tofu for a veg version.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Shrimp Fried Rice with Cabbage and Onion take to make? +
Around 25 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: frying pan / wok, gas stove. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Prawns → sliced fish, squid, or chicken; firm tofu for a veg version; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Lime → lemon, or a splash of rice vinegar for the acidity. See the full list of smart swaps above.
Can I make Shrimp Fried Rice with Cabbage and Onion ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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