Soy-Free Vegetable and Shrimp Fried Rice
Elevate your weeknight dinner routine with this irresistible Soy-Free Vegetable and Shrimp Fried Rice recipe! Packed with tender, juicy shrimp, vibrant veggies like diced carrots, frozen peas, and fresh green onions, all tossed with day-old rice for the perfect texture, this dish delivers restaurant-quality flavor without the soy. Flavored with coconut aminos, fish sauce, and a hint of sesame oil, it’s a healthier twist on the classic fried rice, ideal for those avoiding soy-based ingredients. Quick to prepare in just 30 minutes, this one-pan meal is a savory and satisfying crowd-pleaser, perfect for busy families or casual entertaining. Serve it piping hot and enjoy a wholesome, protein-packed dish that’s both allergy-friendly and utterly delicious.
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Recipe Information
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
Instructions
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
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.
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.
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.
Add the cooked rice to the skillet, breaking up any clumps with a spatula to combine it with the vegetables and eggs.
Return the cooked shrimp to the skillet, stirring to incorporate evenly.
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.
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.
Remove the skillet from heat and serve the fried rice hot. Enjoy your soy-free vegetable and shrimp fried rice!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 18.1 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1445 mg | 31% | |
*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.
