Description
This delicious shrimp fried rice recipe is perfect for quick meals, combining fluffy jasmine rice, tender shrimp, scrambled eggs, and a medley of fresh vegetables. Cooked in just 30 minutes, it features healthy fats from coconut or avocado oil and a flavorful blend of garlic, onions, and a hint of sweetness from honey and coconut aminos, making it a tasty and nutritious dish suitable for any weeknight dinner.
Ingredients
Scale
Eggs and Oil
- 1 teaspoon coconut or avocado oil
- 3 pieces eggs (whisked and scrambled)
- Sea salt (to taste)
Vegetables and Aromatics
- 3 tablespoons coconut oil
- 1/2 cup yellow onion (diced)
- 1 cup carrot (diced)
- 1/2 cup green onion with chives (thinly sliced)
- 4 cloves garlic (finely minced)
Rice and Seasoning
- 4 cups cooked white jasmine rice (pre-cooked)
- 3 tablespoons coconut aminos
- 1 teaspoon honey
- 1 teaspoon sea salt (adjust to liking)
Shrimp
- 1 pound shrimp (thawed)
- 2 teaspoons coconut or avocado oil
- 1 clove garlic (finely minced)
- Sea salt (a pinch)
Instructions
- Prepare Scrambled Eggs: In a small bowl, whisk together the eggs. Heat a large fry pan over medium heat, add 1 teaspoon of coconut or avocado oil, pour in the eggs, and season with sea salt. Stir continuously until fully cooked but still moist, then set aside.
- Sauté Vegetables: In the same pan, add 3 tablespoons of coconut oil. When hot, add diced yellow onion, carrot, sliced green onions, and minced garlic. Stir occasionally until carrots soften and onions become translucent, about 5-7 minutes.
- Cook Fried Rice: Add the pre-cooked jasmine rice to the pan with sautéed vegetables. Fry for 10-15 minutes, stirring frequently to prevent sticking. Mix in the scrambled eggs, coconut aminos, honey, and adjust sea salt to taste. Stir thoroughly to combine all ingredients evenly.
- Cook Shrimp: In a smaller frying pan over medium-high heat, add 2 teaspoons of oil and minced garlic. Once fragrant, add shrimp and a pinch of sea salt. Cook shrimp until they are bright pink and opaque, about 4-5 minutes, flipping as needed to cook evenly.
- Serve: Remove shrimp from heat. You may mix shrimp into the fried rice or serve them on the side for presentation. This dish is best enjoyed fresh.
- Storage: Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days for best quality.
Notes
- Use pre-cooked rice that has been cooled to avoid clumping and to achieve the best texture in fried rice.
- Adjust the amount of coconut aminos and salt based on your taste preference; coconut aminos is a lower sodium alternative to soy sauce.
- If you prefer, substitute shrimp with chicken, tofu, or vegetables for a different variation.
- Ensure shrimp is fully thawed and patted dry before cooking to get a good sear.
- For a spicier kick, add a pinch of chili flakes when cooking the vegetables or shrimp.
- To maintain the best flavor and texture, do not overcook the eggs or shrimp.
- Leftover fried rice can be reheated on the stovetop or microwave until piping hot.
