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Chinese Shrimp Fried Rice Recipe

Chinese Shrimp Fried Rice Recipe

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This Chinese Shrimp Fried Rice Recipe is how we like to make it at my house! Stir fried Shrimp, fired rice with plenty of mixed veggies and eggs – it makes a great lunch or dinner!

Gluten Free Options

We normally do NOT make this with soy sauce, we use salt and pepper. That’s how I grew up eating it – my mom always made it without soy sauce, and actually prefers it that way. It wasn’t until I went to Chinese restaurants in the States that I realized they put lots of soy sauce in there!

However, if you absolutely love soy sauce in your fried rice, you can still add soy sauce and keep it gluten free if you use Tamari:

Tamari

Let me introduce… Tamari! In short, there are actually many different types of soy sauce in Asia. My mom constantly has at least 2 different types in the kitchen pantry. For example, when we are using soy sauce for dipping, we use Light Soy Sauce (Thin Soy Sauce), and if we are cooking we will sometimes Dark Soy Sauce.

Well, Tamari is another kind! It is made as a byproduct of making miso. It has a rich color and flavor and is thicker than your standard soy sauce. Authentic tamari will contain very little to no wheat, making it suitable for gluten-free diets. However, always check your tamari to make sure it is 100% gluten free if you are on a gluten free diet.

How to make Chinese shrimp fried rice

First gather your ingredients:

  • 6 jumbo shrimps (or more smaller ones)
  • 2 eggs, beaten
  • 1/2 cup of chopped carrots
  • 1/2 cup of diced ham
  • 1/2 cup of chopped onions
  • 1/2 cup of peas, or chopped green beans
  • 1/2 cup of chopped mushrooms
  • Cooking oil/fat of choice
  • Salt and Pepper, as desired
  • 2 tbsp rice wine (optional)
  • 2 tbsp water
  • 2 cups of cooked rice

In a medium sized bowl, whisk the 2 eggs with 2 tbsp of water and optionally, 2 tbsp of rice wine.

In a skillet/pan (or wok if you have one), add carrots and ham. Stir for a minute, and then add in the rest of the vegetables. Stir fry for about 2 minutes, and then remove from heat and set aside.

Now, throw in the shrimp in the same skillet. If there’s not a lot of oil, feel free to add more.

Stir fry until it is no longer clear, but white and orange, and then quickly remove from heat.

Now add in the rice, make some space in the middle and then pour the beaten eggs in to the pan and wait for it to solidify just a little, before stir frying to make it in to scrambled eggs.

Add back in the veggies and shrimp, and stir fry everything for another 3-5 minutes. Add salt and pepper as desired. Right before turning off the heat, add the chopped scallions!

Easy Chinese Shrimp Fried Rice (Gluten Free)

Easy Chinese Shrimp Fried Rice (Gluten Free)

Ingredients

  • 6 jumbo shrimps (or more smaller ones)
  • 2 eggs, beaten
  • 1/2 cup of chopped carrots
  • 1/2 cup of diced ham
  • 1/2 cup of chopped onions
  • 1/2 cup of peas, or chopped green beans
  • 1/2 cup of chopped mushrooms
  • Cooking oil/fat of choice
  • Salt and Pepper, as desired
  • 2 tbsp rice wine (optional)
  • 2 tbsp water
  • 2 cups of cooked rice

Instructions

    Prepare all your ingredients.  Chop up the mushrooms, carrots, onions, and green beans. Dice that ham.

    In a medium sized bowl, whisk the 2 eggs with 2 tbsp of water and optionally, 2 tbsp of rice wine.

    In a skillet/pan (or wok if you have one), add carrots and ham. Stir for a minute, and then add in the rest of the vegetables. Stir fry for about 2 minutes, and then remove from heat and set aside.

    Now, throw in the shrimp in the same skillet. If there’s not a lot of oil, feel free to add more.

    Stir fry until it is no longer clear, but white and orange, and then quickly remove from heat.

    Now add in the rice, make some space in the middle and then pour the beaten eggs in to the pan and wait for it to solidify just a little, before stir frying to make it in to scrambled eggs.

    Add back in the veggies and shrimp, and stir fry everything for another 3-5 minutes. Add salt and pepper as desired.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 135mgSodium: 430mgCarbohydrates: 34gFiber: 4gSugar: 5gProtein: 15g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Rachel

Wednesday 11th of March 2015

No need to wait! I'll just sub in some cauliruce!

tsaitina

Wednesday 11th of March 2015

That's very true! You can sub with cauliflower rice too! :D

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