Shrimp Fried Rice
Makes approx. 4 Servings
Ingredients
1 Cup, Brown Rice
1 3/4 Cup, Chicken Broth, low sodium
2 Tablespoons, Olive Oil
1 Cup, Peas, thawed
1 Red Pepper, seeded and finely chopped
1 White Onion, finely chopped
6-8 Mushrooms, finely chopped *I use Baby Bella mushrooms
2 Tablespoons, Tamari Sauce, low-sodium
1/2 Teaspoon, Sesame Oil
1 Tablespoon, Chicken Broth
32 Shrimp, peeled & deveined
1 teaspoon, Garlic, minced
1-2 Tablespoon, Ginger, minced
S&P, to taste
Instructions
Cook rice according to package. I love to add some fresh ginger to the rice while it is cooking to flavor it, you can add about 1 tablespoon if you like.
In a small bowl, combine the Tamari (or Soy), Sesame oil, tablespoon of chicken broth, garlic, 1 tablespoon of ginger, S&P. Whisk together and set aside.
Heat a Wok or large saute pan on the stove over medium-high heat. Add olive oil and shrimp. Season with 1/2 of the tamari mixture. As soon as the shrimp turn pink remove them from pan.
Return pan to stove over high heat and add 1 tablespoon of olive oil. Add the onion, mushroom, red pepper and saute until onions become translucent and mushrooms start to turn a golden brown. Add the peas, rest of the tamari mixture and toss until all combined. Simmer on low heat for a few minutes or just until veggies are done to your liking. I like mine to still have somewhat of a crunch to them.
Add the rice to the veggie mixture and toss to combine all ingredients. Remove tails from shrimp by pinching the tail to remove. By pinching the tail off it leaves the shrimp in tact/whole. Return shrimp to pan with veggies & rice and just lightly toss. Taste and season with more S&P if needed.
Serve in bowls or on plates. You can garnish with some fresh parsley or cilantro if you like.
Mangia! Enjoy!
Notes
Traditionally, fried rice has egg in it. I typically do scramble some eggs to add to my fried rice. In this Shrimp Fried Rice I left the egg out and I find that I did not miss it. This dish has so much flavor.
For the veggies: try to chop your onions, red pepper and mushrooms all the same size for this dish.
For the Brown Rice, I like to use a Brown Basmati Rice which is Gluten Free. I like to cook my rice in chicken broth, it gives it so much flavor. If you don’t have broth you can cook the rice in water.
I also like to use Tamari since it is Gluten Free. Most supermarkets sell Tamari in the Organic section. Some may have it on the same shelf with Soy sauce these days. If you cannot find this or don’t have it you can use Soy Sauce.
For the shrimp, you can add as many or little as you like. A good rule of thumb: if you are using large shrimp you can estimate about 6 Shrimp per person. If using smaller shrimp figure about 8 shrimp per person.
I typically leave the tails on the shrimp when making appetizers. However, for this dish I didn’t want anyone to have to sit at the table ripping off or cutting off the shrimp tails. So, when the shrimp was done cooking I pinched off the tails. You do not have to do this but it made it so much easier for everyone eating this dish. They actually appreciated that I did this!
I have also made this recipe and marinaded the shrimp in some of my Chipotle Cream Sauce I had leftover. It gave the shrimp so much extra flavor and a little kick to it. It takes this Shrimp Fried Rice to a whole new level. If I marinade the shrimp first I just cook the shrimp in this marinade instead of the tamari mixture. I had the cream sauce leftover from making tacos so thought I would give it a try.
Click here to get my recipe: Chipotle Cream Sauce