shrimp fried rice

Shrimp Fried Rice

I can’t even tell you the number of times I’ve had a craving for cheap Chinese fried rice. We have this local place I used to love where they give you an absurd amount of food for super cheap. There’s so much grease I’m surprised it doesn’t kill you. But man, it was delicious. Whether you’re new or old to the gluten free life, chinese food is generally a “not at all” choice when eating out. Nearly everything is made with soy sauce, which has gluten in it. Note: naturally occurring soy does NOT have gluten, so edamame and tofu are good to go! I’ve asked questions at Chinese take out places before and there is generally a huge language barrier as well. Needless say, I MISS fried rice.

My hubby is a pretty big fan as well and his feedback said this was perfect. I even suggested less soy sauce and he emphatically said NO. I personally add a few extra steps when making this because my hubby likes chicken and hates shrimp, and I feel the opposite. So I cook separate meats. You could also make this with steak, pork, pineapple, or any other additive that strikes your fancy. To really make this dish pop the sesame oil is key. You could make it without if you don’t have it on hand, but I definitely recommend using it!

fried rice

First add sesame oil and your precooked shrimp to your wok. Cook until heated through and remove. Add the frozen peas and carrots and cook until warm. Slowly add eggs and cook until scrambled.

fried rice

Mix vegetables and scrambled eggs, and push to sides, making an empty circle in the center of the pan. Add the rice, soy sauce, and rice vinegar and cook until well blended.

fried rice

Now you have fried rice, sans meat. Mix your shrimp back in and serve immediately. Cook this anytime you crave cheap Chinese fried rice and need a fix!

fried rice

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Shrimp Fried Rice
Cook Time
20 mins
A gluten free spin on a Chinese classic!
Course: Main Course
Cuisine: Chinese
Servings: 6
  • 2 TBSP Sesame Oil divided
  • 24 oz cooked small shrimp
  • 1 cup frozen mixed peas and carrots
  • 3 eggs beaten
  • 6 cups cooked cooled white rice
  • 3/4 cup gluten free soy sauce
  • 1 TBSP rice vinegar
  1. Place shrimp in wok over medium heat with 1 tablespoon sesame oil. Cook until warmed through and remove from pan.

  2. Add 1 tablespoon sesame oil and frozen peas and carrots. Cook for 3-5 minutes until warm.

  3. Slowly add beaten eggs. Cook until scrambled, breaking up frequently.

  4. Add rice and mix with vegetables and eggs.

  5. Add soy sauce, vinegar, and shrimp and mix thoroughly.

  6. Cook for 5-7 minutes until fragrant.