Make this quick and easy Shrimp Fried Rice recipe instead of calling your favorite Chinese restaurant! This dish is even better than takeout plus it’s packed with vegetables, nutrients, fiber and protein.
I've made substitutions in the recipe such as using brown rice, adding in vegetables, and using Tamari instead of soy sauce. Tamari is a substitute I use for your typical soy sauce. It is thicker, less salty, with little to zero wheat product added. (Some are gluten-free, but it is best to check the label to be safe) This is a great alternative for those with gluten intolerances.
Yields 4 generous servings
3 cups cooked long grain brown rice
1 lb shrimp (peeled and deveined)
1/8 tsp cayenne pepper
1/4 tsp of each: chili powder, paprika, garlic powder, salt and pepper
2 egg whites + 1 egg
1/2 yellow onion, chopped
2 garlic cloves, minced
5 scallions (separate the white pieces from the green)
2 tbsp coconut oil
1 tsp red pepper flakes
1 1/2 tbsp Tamari (or more to taste)
1/2 cup frozen peas
1 cup sliced champignon mushrooms
Coconut Oil Spray
In a large bowl, season the shrimp with cayenne pepper, chili powder, paprika, garlic powder, salt and pepper
In a small bowl, whisk together the egg and egg whites. In a hot wok, spay with coconut oil spray and cook the eggs. Once cooked, remove from the pan and set aside
In a large wok, add 1 tbsp coconut oil. Add the seasoned shrimp and cook for 2-3 minutes, until translucent. Once cooked, set aside.
Heat up your wok on medium-high heat. Add the coconut oil, onions, scallion whites, minced garlic, and red pepper flakes for 2 minutes. Add the peas and mushrooms and cook for 5 minutes
Add the cooked rice, shrimp and cooked egg along to Tamari. Mix well for about 2 minutes
Top with remaining green scallions and serve!