Soy-Free Vegetable and Shrimp Fried Rice
Elevate your weeknight dinners with this vibrant and flavorful Soy-Free Vegetable and Shrimp Fried Rice! Packed with tender, perfectly cooked shrimp, colorful veggies like carrots and peas, and aromatic minced garlic, this stir-fry is a wholesome twist on the takeout classic. Instead of traditional soy sauce, coconut aminos and a hint of fish sauce deliver a rich, umami-packed punch, making it perfect for those avoiding soy or gluten. The use of day-old rice ensures a perfect, non-mushy texture, while a quick scramble of eggs adds extra protein. Finished with a touch of sesame oil for nutty depth and a sprinkle of fresh green onions for brightness, this one-pan dish comes together in just 30 minutes, making it a time-saving, flavor-forward meal the whole family will love.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 cups Cooked rice (preferably a day old)
- 12 pieces Large shrimp, peeled and deveined
- 1 medium Carrot, diced
- 0.5 cup Frozen peas
- 3 stalks Green onion, chopped
- 2 cloves Garlic, minced
- 2 large Eggs, beaten
- 3 tablespoons Coconut aminos
- 1 teaspoon Fish sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Directions
Step 1
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Step 2
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
Step 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and diced carrot, cooking for 2-3 minutes until the carrots start to soften.
Step 4
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
Step 5
Add the cooked rice to the skillet, breaking up any clumps with a spatula to combine it with the vegetables and eggs.
Step 6
Return the cooked shrimp to the skillet, stirring to incorporate evenly.
Step 7
Drizzle the coconut aminos, fish sauce, and sesame oil over the rice. Season with salt and pepper, then stir-fry everything together for 2-3 minutes to ensure the flavors are evenly distributed.
Step 8
Add the frozen peas and chopped green onions to the skillet. Stir-fry for an additional 1-2 minutes until the peas are heated through and the green onions are slightly wilted.
Step 9
Remove the skillet from heat and serve the fried rice hot. Enjoy your soy-free vegetable and shrimp fried rice!
Nutrition Facts
| Serving size | (1367.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1925.3 |
| Total Fat 53.3g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 22.6g | |
| Cholesterol 710.2mg | 0% |
| Sodium 3637.5mg | 0% |
| Total Carbohydrate 274.0g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 18.1g | |
| Protein 85.0g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 318.7mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1444.9mg | 0% |
Source of Calories