Gluten-Free Japanese Fried Rice with Shrimp

Instructions

1. 1Heat 1 tablespoon of sesame oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C. Add the about 450 g of shrimp and cook for 3-4 minutes, or until the shrimp turns pink and opaque. Remove the cooked shrimp from the skillet and set them aside on a plate.
2. 2Add the 1/2 medium onion, cut into 0.635 cm dice, and the 2 cloves of garlic, minced, to the same skillet. Cook, stirring frequently, for 2-3 minutes until the onion is softened and translucent, and the garlic is fragrant. Do not let the garlic burn.
3. 3Add the 1/2 cup of carrots, cut into 0.635 cm dice, and the 1/2 cup of peas to the skillet. Cook for another 2 minutes, stirring occasionally, until the vegetables are slightly tender.
4. 4Push the vegetables to one side of the skillet, creating an empty space. Crack the 2 eggs into the empty space. Let the eggs set slightly, then scramble them with a spatula until they are fully cooked and no liquid egg remains, about 1-2 minutes.
5. 5Add the 4 cups of cooked rice (day-old) to the skillet. Break up any clumps of rice with your spatula and mix it thoroughly with the vegetables and scrambled eggs. Cook for 2 minutes, stirring constantly, to heat the rice.
6. 6Pour the 2 tablespoons of coconut aminos and 1 teaspoon of rice vinegar over the rice mixture in the skillet. Stir everything together very well to ensure the liquid is evenly distributed throughout the rice.
7. 7Return the cooked about 450 g of shrimp to the skillet. Stir to combine them with the rest of the ingredients. Continue to cook for 2-3 minutes, stirring occasionally, until everything in the skillet is heated through.
8. 8Serve the gluten-free Japanese fried rice hot.

Substitutions

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