Print

Chinese Shrimp Fried Rice

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 Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 -8

Ingredients

  • 1 cup medium shrimp peeled
  • 1 teaspoon rice wine
  • 4 teaspoons olive oil divided
  • 2 eggs lightly beaten
  • 1 slice ginger the size of a quarter, peeled, minced
  • 2 cloves garlic minced
  • 1 1/2 cups chopped cabbage
  • 1 red bell pepper trimmed, chopped
  • 1/2 cup frozen peas
  • 4 cups cooked brown rice

Fried Rice Sauce

  • 2 teaspoons low-sodium gluten-free soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons rice wine
  • 1 teaspoon sesame oil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon organic sugar

Garnish

  • 1 scallion chopped

Instructions

  1. Mix shrimp with rice wine.
  2. Heat 2 teaspoons oil in a wok or large skillet. Scramble eggs. Remove.
  3. Heat 1 teaspoon oil in the wok; add shrimp and saute until just cooked through. Remove with a slotted spoon.
  4. 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.
  5. Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss rice well.
  6. Garnish with chopped scallion and serve.