Shrimp Fried Rice is packed with juicy shrimp, veggies and egg for a flavorful, easy dinner! It includes a gluten-free option and it's ready in 30 minutes!
2green onionssliced thinly on the bias; set aside dark green scallions for garnish
3clovesgarlicminced
2teaspoonsfreshly grated gingersee notes
3largeeggslightly beaten
3cupscold cooked ricewhite or brown
3tablespoonsreduced sodium soy saucesub with tamari or coconut aminos for gluten-free
2teaspoonssesame oil
Instructions
Season the shrimp with salt and pepper, to taste. Heat the 3 tablespoons of olive oil in a large sauté pan over medium heat. Once sizzling, add the shrimp and cook, stirring occasionally until opaque, about 3-5 minutes. Using a slotted spoon, remove the shrimp from the pan and place in a bowl. Set aside.
1 lb. shrimp, salt and pepper, to taste, 3 tablespoons olive oil
Add the peas and carrots, white and light green parts of the green onions, garlic and ginger and cook until warm, about 2 minutes.
2 cups organic frozen peas and carrots, 2 green onions, 3 cloves garlic, 2 teaspoons freshly grated ginger
Move the vegetables to the side, then add the eggs and scramble them until soft and almost cooked through.
3 large eggs
Add the shrimp back to the pan along with the rice, then pour the soy sauce and sesame oil over the top. Stir until combined and cook until the shrimp and rice are warm, about 1-2 minutes. Remove from heat and garnish with scallions. Serve and enjoy!