Dairy-Free Japanese Fried Rice (Yakimeshi) with Shrimp

Instructions

1. 1Heat 2 tablespoons of sesame oil in a 30.48 cm skillet or a wok over medium-high heat, which is about 190°C.
2. 2Add the about 450 g of shrimp to the hot skillet and cook for 2-3 minutes per side, until they turn pink and opaque. The internal temperature should reach 63°C. Transfer the cooked shrimp to a clean plate and set aside.
3. 3Add the 2 cloves of minced garlic, 1 teaspoon of grated ginger, and the 1/2 cup of diced carrots to the same skillet. Cook, stirring frequently, for 3-4 minutes until the carrots are slightly softened and the garlic and ginger are fragrant.
4. 4Add the 4 cups of cooked Japanese rice and the 1/2 cup of peas to the skillet. Stir and break up any clumps of rice, cooking for 5-7 minutes until the rice is heated through and slightly toasted.
5. 5Pour the 3 tablespoons of coconut aminos over the rice mixture. Add the cooked about 450 g of shrimp back into the skillet. Stir everything together well to ensure the coconut aminos coat the rice and shrimp evenly, cooking for another 1-2 minutes to combine the flavors.
6. 6Chop the 2 green onions. Divide the fried rice among four serving bowls. Garnish each bowl with the chopped green onions and serve immediately.

Substitutions

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