Gluten-Free Shrimp Fried Rice

Ingredients

• 2 cups cooked and chilled rice (day-old is best) 2 cups cooked and chilled rice (day-old is best)
• 1 lb medium shrimp, peeled and deveined 1 lb medium shrimp, peeled and deveined
• 1 cup frozen peas and carrots, thawed 1 cup frozen peas and carrots, thawed
• 1/2 cup diced onion 1/2 cup diced onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tbsp gluten-free tamari or gluten-free tamari 2 tbsp gluten-free tamari or gluten-free tamari
• 1 tbsp sesame oil 1 tbsp sesame oil
• 1 tbsp rice vinegar 1 tbsp rice vinegar
• 1 tsp grated fresh ginger 1 tsp grated fresh ginger
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 2 tbsp neutral cooking oil (like avocado or canola) 2 tbsp neutral cooking oil (like avocado or canola)
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)

Instructions

1. 1

   Prepare the sauce by whisking together the gluten-free tamari, sesame oil, rice vinegar, and grated ginger in a small bowl. Set aside. This ensures all the savory and aromatic elements are ready to be incorporated.

2. 2

   Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the beaten eggs and scramble them quickly until just set, about 1-2 minutes. Remove the scrambled eggs from the skillet and set aside on a plate.

3. 3

   Add the remaining 1 tablespoon of neutral cooking oil to the same skillet. Add the diced onion and minced garlic, and sauté for about 2-3 minutes until softened and fragrant, taking care not to burn the garlic.

4. 4

   Increase the heat to high. Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Then, add the thawed peas and carrots and stir-fry for another 2 minutes until heated through.

5. 5

   Push the shrimp and vegetables to one side of the skillet. Add the chilled cooked rice to the empty side and break up any clumps with your spatula. Stir-fry the rice for about 5-7 minutes until it is heated through and slightly toasted, developing a pleasant texture.

6. 6

   Pour the prepared sauce mixture over the rice, shrimp, and vegetables. Stir everything together well to coat evenly, allowing the sauce to bubble and thicken slightly for about 1-2 minutes. Gently fold in the scrambled eggs, breaking them into bite-sized pieces.

7. 7

   Serve the gluten-free shrimp fried rice immediately, garnished with thinly sliced green onions for a fresh, vibrant finish. Enjoy the delicious combination of flavors and textures.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.