Rice with dried shrimp and cabbage is a simple and delicious dish that is popular in many Asian cuisines. It is made with just a few ingredients but is full of flavor. The dried shrimp add a salty and umami flavor, while the cabbage provides a bit of crunch.
About Dried Shrimp:
Dried shrimp is a type of seafood that is often used in Asian cuisine. They are small, salty, and have a strong umami flavor. Dried shrimp can be found at most Asian grocery stores.
When Buying Dried Shrimp:
When buying dried shrimp, it is important to carefully read the ingredients and instructions. Some dried shrimp are colored with artificial dyes, which can give them a bright orange or red color. However, these dyes are not always safe to eat, so it is best to avoid them.
I prefer to buy dried shrimp without added preservatives and food coloring. These shrimp retain more of their nutrients.
About the Rice with Dried Shrimp and Cabbage
The rice is made with cabbage, tomatoes, dried shrimp, and spices. I only add fresh spices because I want the rice to taste like dried shrimp. Dried shrimp have a mild anchovies taste.
The taste of the shrimp is not overpowering. The spices enhance their flavor while cooking. The dish is made of white rice. You can also use yellow rice or brown rice if you prefer. It can also be eaten as a main dish instead of a side dish because of the vegetables added.
Notes and Tips:
- You can use fresh shrimp or even bacon bits if you don’t have dried shrimp.
- You can also add other vegetables to the dish, such as carrots, onions, or bell peppers.
- Add a chili flake pinch or NouBess Hot and Spicy Sauce if you want a spicier dish.
- Serve with a dipping sauce, such as soy sauce or chili sauce.
Spice up your rice with ingredients to create more exotic dishes. Make Rice with Dried Shrimp and Cabbage today!
- Clean and rinse the shrimp. Place shrimps in a strainer to remove any excess water—heat oil in a pan over medium heat. Add garlic, shrimp, and onion. Let fry for about 2 minutes. Add cabbage, tomatoes, black pepper, and salt. Let fry for about 3 – 4 minutes, then add thyme and rice. Only stir to blend all ingredients. Add water and gently stir. Let the rice boil until the water is almost evaporated. Cover and lower heat. Let cook for about 20 to 25 minutes until the water evaporates and the rice is fully cooked and fluffy. Depending on the rice brand, this may take an additional 5 to 10 minutes. Serve hot with a meat or fish dish or by itself.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published on May 11, 2013. Revised and updated.