Gluten-Free Vegetable and Shrimp Fried Rice
Transform your weeknight dinners with this vibrant and satisfying Gluten-Free Vegetable and Shrimp Fried Rice recipe! Made with cooked and cooled long-grain rice (or hearty brown rice for added fiber), succulent shrimp, and a colorful medley of carrots, peas, and bell peppers, this dish is packed with flavor and nutrients. The combination of aromatic garlic, ginger, sesame oil, and gluten-free soy sauce brings a deliciously bold and umami-rich taste to every bite. Quick to prepare in just 35 minutes, this easy one-skillet meal is perfect for busy nights or a healthy takeout alternative. Garnished with fresh green onions for a pop of color, it’s an allergy-friendly option that doesn’t compromise on comfort or taste. Serve piping hot and enjoy this gluten-free fried rice that’s ideal for families, meal prepping, or impressing dinner guests!
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Recipe Information
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
Instructions
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.
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.
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.
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.
Add the garlic, ginger, and frozen peas to the skillet. Sauté for another 1-2 minutes until fragrant.
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.
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.
Taste and adjust seasoning with additional soy sauce, salt, or pepper if needed. Cook for an additional 2 minutes, stirring frequently.
Remove the skillet from heat and garnish with the green parts of the sliced green onions. Serve hot.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 5064 mg | 220% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.5 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2545 mg | 54% | |
*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.
