This Gluten Free Shrimp Fried Rice is fresh, vibrant, and full of savory tamari flavor. Tender shrimp, colorful vegetables, and perfectly seasoned rice make this dish naturally gluten-free, no alcohol, no pork, and fully tried-and-tested.

Ingredients

1 lb shrimp, peeled and deveined

3 cups cooked cold rice

2 tablespoons olive oil or avocado oil

1 small onion, finely chopped

1 cup mixed vegetables (peas, carrots, corn)

2 garlic cloves, minced

2 eggs, beaten

3 tablespoons gluten-free soy sauce (tamari)

1 teaspoon gluten-free sesame oil

½ teaspoon black pepper

2 green onions, sliced

Salt as needed

Instructions

Season shrimp lightly with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink. Remove and set aside.

Add the remaining oil, then sauté onion for 2 minutes. Add mixed vegetables and garlic and cook 1 minute.

Push veggies to one side of the skillet and pour in beaten eggs on the empty side. Scramble until cooked.

Add cold rice and break up any clumps. Stir in tamari, sesame oil, and black pepper.

Return cooked shrimp to the skillet and toss everything together for 2–3 minutes.

Stir in green onions and serve hot.

Tips

Use cold rice for the perfect fried rice texture.

Don’t overcook shrimp, they need only a few minutes.

Add chili flakes for spice or a squeeze of lemon for brightness.

Tamari guarantees full gluten-free flavor.

Details

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Calories: ~240 per serving

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