shrimp fried rice
Prep Time: 6 minutes
Total Time: 15 minutes
You will need leftover cooked long grain, jasmine or basmati rice for this recipe, about 4 to 6 cups.
3 Tablespoons avocado oil, coconut oil or peanut oil
1 egg, lightly beaten
4 to 6 cups leftover rice, separated
3/4 to 1 pound salad shrimp, picked over
1/4 cup reduced sodium gluten free tamari sauce
1 Tablespoon toasted sesame oil
1 Tablespoon rice vinegar
1 cup frozen peas
1 medium carrot, grated
2 green onions, cut thin on the bias
1. Fry Egg: In a large nonstick skillet over medium heat add 1 Tablespoon oil and heat until shimmering. Add egg and swirl pan to coat with the egg. Cook until edges of egg are set and the center is barely still moist. Using a rubber spatula, release the edges of the egg. Flip egg and spread out in the skillet and continue to cook for 30 seconds. Transfer egg to a cutting board. Roll egg up like a burrito and cut crosswise into 1/4 inch strips. Set aside.
2. Cook Rice: Add remaining 2 Tablespoons oil to the skillet and heat over medium-high until just smoking. Add rice and stir well to coat rice with oil. Cook for 2 minutes. Add shrimp, tamari sauce, sesame oil and rice vinegar and stir well to combine. Continue to cook 1 minute, stirring often.
3. Add Vegetables: Add the peas and the carrot and stir well to combine. Continue to cook 1 minute.
4. Finish & Serve: Add the egg and green onions and stir well to combine. Adjust seasoning if needed by stirring in more toasted sesame oil or vinegar, if needed. Serve and enjoy!
