Gluten-Free Vegetable and Shrimp Fried Rice

Elevate your weeknight dinner game with this flavorful Gluten-Free Vegetable and Shrimp Fried Rice! Bursting with vibrant colors and textures, this quick and easy dish features juicy, tender shrimp, a medley of crisp vegetables, and perfectly scrambled eggs, all tossed with fragrant garlic, ginger, and gluten-free soy sauce. The key to success lies in using pre-cooked, cooled rice for that irresistible, restaurant-style fried rice texture, with the option to choose brown rice for an extra boost of fiber. Ready in just 35 minutes, this one-pan recipe is a deliciously wholesome way to satisfy your cravings without compromising on dietary needs. Serve it piping hot and let this gluten-free classic shine as a main course or a side dish for your next family meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Cooked and cooled long-grain white rice (or brown rice for extra fiber)
• 12 ounces Large shrimp (peeled, deveined)
• 1 large Carrot (diced)
• 1 cup Frozen peas
• 1 medium Red bell pepper (diced)
• 4 stalks Green onion (thinly sliced, whites and greens separated)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 3 tablespoons Gluten-free soy sauce (or tamari)
• 1 tablespoon Sesame oil
• 2 tablespoons Neutral oil (such as avocado or vegetable oil)
• 2 large Eggs (beaten)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare all your ingredients before cooking. Dice the vegetables, mince the garlic and ginger, and slice the green onions (separate the whites and greens). Beat the eggs in a small bowl and pat the shrimp dry with paper towels.

Step 2

Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and sprinkle with a pinch of salt and black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside on a plate.

Step 3

Add another tablespoon of neutral oil to the skillet. Pour in the beaten eggs and scramble lightly with a spatula. Once cooked, break into small pieces and remove from the skillet. Set aside with the shrimp.

Step 4

Add the diced carrot, red bell pepper, and the white parts of the green onions to the skillet. Sauté for 2-3 minutes until slightly softened.

Step 5

Add the garlic, ginger, and frozen peas to the skillet. Sauté for another 1-2 minutes until fragrant.

Step 6

Push the vegetables to one side of the skillet. Add the cooked rice to the skillet and drizzle with sesame oil. Stir well to combine the rice with the vegetables.

Step 7

Add the cooked shrimp and scrambled eggs back to the skillet. Pour in the gluten-free soy sauce and mix everything thoroughly, ensuring the rice is evenly coated.

Step 8

Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed. Cook for an additional 2 minutes, stirring frequently.

Step 9

Remove the skillet from heat and garnish with the green parts of the sliced green onions. Serve hot.

Nutrition Facts

Serving size	(1612.3g)

Amount per serving	% Daily Value*
Calories	1903.1

Total Fat 56.4g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 1034.4mg	0%
Sodium 5063.9mg	0%
Total Carbohydrate 223.6g	0%
Dietary Fiber 18.5g	0%
Total Sugars 23.5g
Protein 127.0g	0%

Vitamin D 80IU	0%
Calcium 365.6mg	0%
Iron 9.2mg	0%
Potassium 2545.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 26.6%

Carbs: 46.8%