Fried rice is an extremely versatile dish. If you don't have shrimp, leave it out; you could also use leftover chicken (roasted or grilled chicken). You can also swap in different vegetables such as frozen mixed vegetables (carrots, corn, green beans, peas), or some leafy green vegetables.
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings6-8
Ingredients
1cupmedium shrimppeeled
1teaspoonrice wine
4teaspoonsolive oildivided
2eggslightly beaten
1slicegingerthe size of a quarter, peeled, minced
2clovesgarlicminced
1 1/2cupschopped cabbage
1red bell peppertrimmed, chopped
1/2cupfrozen peas
4cupscooked brown rice
Fried Rice Sauce
2teaspoonslow-sodium gluten-free soy sauce
1tablespoonoyster sauce
2teaspoonsrice wine
1teaspoonsesame oil
1/8teaspoonground black pepper
1/8teaspoonorganic sugar
Garnish
1scallionchopped
Instructions
Mix shrimp with rice wine.
Heat 2 teaspoons oil in a wok or large skillet. Scramble eggs. Remove.
Heat 1 teaspoon oil in the wok; add shrimp and saute until just cooked through. Remove with a slotted spoon.
Heat remaining teaspoon of oil in wok; add ginger and garlic and saute until fragrant, about one minute. Add cabbage and saute one minute; add red bell pepper and frozen peas and saute for two minutes. Add cooked rice and toss well until heated through. Return scrambled eggs to wok.
Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss rice well.