Healthier Fried Rice with Shrimp

Meals that spawn from leftovers make me smile. I don’t like seeing food go to waste, so dishes like this Healthier Fried Rice are a perfect way to use up cooked rice from a previous meal. Plus, it’s great for a weeknight when you want dinner on the table fast. You could easily change the protein in the dish if you aren’t a fan of shrimp – chicken, tofu or steak could be substituted with equally scrumptious results. If you aren’t a big protein guy or gal, that’s fine too, just leave out the protein component altogether and you have a simple side!

Healthier Fried Rice with Shrimp

naturalnoshing

Meals that spawn from leftovers make me smile. I don’t like seeing food go to waste, so dishes like this Healthier Fried Rice are a perfect way to use up cooked rice from a previous meal. Plus, it’s great for a weeknight when you want dinner on the table fast. You could easily change the protein in the dish if you aren’t a fan of shrimp – chicken, tofu or steak could be substituted with equally scrumptious results. If you aren’t a big protein guy or gal, that’s fine too, just leave out the protein component altogether and you have a simple side!

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Ingredients

  

• 1 Tbsp oil (coconut, avocado, grapeseed) or butter, divided
• 1/2 pound medium shrimp, cleaned and deveined
• 1/2 cup onion, chopped
• 1 carrot, chopped
• 1 stalk green onion, chopped
• 2 cups cold cooked rice (I use brown but white rice or cauliflower rice for paleo works)
• 2 tsp sesame seeds
• 1/4 tsp ground ginger
• 2 Tbsp gluten free soy sauce, tamari or Bragg’s liquid aminos
• 1 egg, well beaten
• 1/2 – 1 tsp toasted sesame oil*
• Drizzle of rice vinegar, optional but makes the flavors pop
• Black pepper to taste

Instructions

 

• 1. Heat 1/2 tbsp oil in a wok or a large skillet on high heat. Add shrimp and cook until flesh turns pink, stirring frequently (about 2 minutes). Remove from skillet and set aside.
• 2. Add remaining 1/2 tbsp oil to the pan and add chopped onion and carrot, stir and cook for about 3 minutes. Mix in green onion, rice, sesame seeds, ginger and soy sauce and cook for another 2 minutes, stirring frequently. Add shrimp back to pan.
• 3. Move the rice-shrimp mixture to the sides on the pan, making a well in the middle. Add the egg to the hole created and allow to set.
• 4. Stir to combine rice mixture and egg together, then add pepper to taste and a dash of sesame oil. Stir again and serve!
• Serves 2 (you can easily double or triple this recipe if desired)
• *Toasted sesame oil has a very strong and distinct flavor, use sparingly and drizzle in more if you desired. Even a dash or two will provide extra flavor.

Notes

If you want to bulk up on more vegetables, feel free to add edamame, bean sprouts, cabbage, bell pepper or mushrooms when cooking onion and carrot.

Not a fan of seafood? Easily change the protein: chicken, tofu or steak are all great options. You can also double or triple the egg if that’s your protein of choice
Paleo or keto? Swap out rice for cold or frozen cauliflower rice

This recipe is featured on this week’s Slightly Indulgent Tuesdays over at Amy’s lovely Simply Sugar and Gluten Free blog!