Description
Fresh and vibrant shrimp fried rice that is gluten-free and full of savory tamari flavor.
Ingredients
Scale
- 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 for 2–3 minutes per side until pink. Remove and set aside.
- Add the remaining oil to the skillet, then sauté onion for 2 minutes. Add mixed vegetables and garlic and cook for 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg