Egg-Free Gluten-Free Shrimp Fried Rice

Ingredients

• about 450 g Cooked shrimp
• 4 cups Cooked rice (day-old)
• 3 tbsp Gluten-free soy sauce (tamari)
• 2 tsp Sesame oil
• 1/2 cup Carrot
• 1/2 cup Peas
• 3 stalks Green onions
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Vegetable oil
• 1 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet or wok over medium-high heat. Add the 1 tablespoon of vegetable oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the hot oil. Stir constantly for 30 seconds until fragrant, being careful not to burn them.
3. 3Add the 1/2 cup of chopped carrots and the 1/2 cup of peas to the skillet. Stir-fry for 2 minutes until the vegetables are slightly tender.
4. 4Add the about 450 g of cooked shrimp to the skillet. Stir-fry for another 2 minutes until the shrimp are heated through.
5. 5Add the 4 cups of cooked rice, 3 tablespoons of gluten-free soy sauce (tamari), 2 teaspoons of sesame oil, and 1 tablespoon of water to the skillet. Stir everything together well, breaking up any clumps of rice. Cook for 3-5 minutes, stirring frequently, until the rice is heated through and evenly coated.
6. 6Remove the skillet from the heat. Stir in the 3 chopped green onions. Serve immediately.

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