Description
This delicious and quick shrimp fried rice recipe features a fragrant blend of jasmine rice, fresh vegetables, scrambled eggs, and perfectly cooked shrimp. Using coconut oil and coconut aminos adds a subtle tropical flavor and a healthier alternative to traditional fried rice. Ready in just 30 minutes, this meal is perfect for busy weeknights or anytime you crave a savory, satisfying dish.
Ingredients
Scale
Main Ingredients
- 4 cups cooked white jasmine rice (pre-cooked)
- 1 pound shrimp (thawed)
- 3 pieces eggs (whisked)
Vegetables & Aromatics
- 1/2 cup yellow onion (diced)
- 1 cup carrot (diced)
- 1/2 cup green onion with chives (thinly sliced)
- 4 cloves garlic (finely minced)
- 1 clove garlic (finely minced) – for shrimp
Oils & Sauces
- 3 tablespoons coconut oil (fragrant base)
- 3 tablespoons coconut aminos (alternative to soy sauce)
- 2 teaspoons coconut or avocado oil (for shrimp)
- 1 teaspoon coconut or avocado oil (for eggs)
Seasonings & Others
- 1 teaspoon honey (adds subtle sweetness)
- Sea salt (to taste and a pinch for shrimp)
Instructions
- Scramble the Eggs: In a small bowl, whisk together the eggs until fully combined. Heat a large fry pan over medium heat, add 1 teaspoon of coconut or avocado oil, then pour in the eggs. Season with sea salt and stir constantly until fully cooked. Remove from pan and set aside.
- Sauté Vegetables: Using the same large fry pan, add 3 tablespoons of coconut oil and heat until hot. Add diced yellow onion, carrot, sliced green onion, and minced garlic. Stir occasionally until the carrots soften and the onions become translucent, about 5-7 minutes.
- Fry the Rice: Add the pre-cooked white jasmine rice to the pan with the sautéed vegetables. Stir and fry the mixture for 10-15 minutes, making sure to break up any clumps. This step helps to heat the rice through and incorporate flavors.
- Combine Ingredients: Add the scrambled eggs back into the pan with the rice. Pour in 3 tablespoons of coconut aminos and 1 teaspoon of honey, then season with sea salt to taste. Stir everything thoroughly to mix all the flavors.
- Cook the Shrimp: In a smaller fry pan over medium-high heat, add 2 teaspoons of coconut or avocado oil and 1 clove of finely minced garlic. Once fragrant, add the thawed shrimp, season with a pinch of sea salt, and sauté until the shrimp turn bright pink and opaque, about 4-5 minutes.
- Serve: Remove the shrimp from heat and choose to either mix them into the fried rice or serve on the side for a visually appealing presentation. Enjoy warm.
- Storage: Store any leftovers in an airtight container in the refrigerator and consume within 3-4 days for best quality and safety.
Notes
- Use day-old cooked jasmine rice for best texture and to prevent sogginess.
- If you cannot find coconut aminos, a low-sodium soy sauce or tamari can be used as an alternative.
- Adjust sea salt to taste carefully since coconut aminos can add some saltiness.
- You can swap shrimp for chicken or tofu for a different protein option.
- Ensure shrimp is fully cooked to opaque pink for food safety.
- Leftovers reheat well in a skillet or microwave with a splash of water to prevent drying out.
- For a spicier kick, consider adding chili flakes or sliced fresh chili when frying the vegetables.
