18/09/2022
Shrimp & broccoli fried rice 🍤🥦
Made by
RECIPE (gluten free, dairy free, soy free):
-1 lb raw shrimp, peeled & tail-off
-1/2 cup dry white rice, cooked according to package directions (best to use day old!)
-1/2 onion, finely diced
-4 heaping cups finely chopped broccoli florets (make sure they’re small so they cook fast!)
-1/2 tbsp fresh minced ginger (or sub a little dried ginger)
-3 small cloves garlic, minced
-2 eggs
-1/3 cup coconut aminos
-1 tbsp rice vinegar
-1 tbsp sesame oil
-olive oil
-red pepper flakes to taste (i like A LOT!)
For best results, prepare your rice the day before you want to make this recipe. Let it cool and store it in a container in the fridge until you’re ready. In a large, high sided pan over medium heat, add a bit of olive oil. Once hot, add shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through (~5 minutes). Remove shrimp from the pan and set aside. At this point, i decided to chop the shrimp into bite sized pieces but you can leave them whole if you want! Add a little more olive oil to the pan and then add in broccoli, onion, garlic and ginger. Cook, stirring often, until the broccoli is tender and the onions are translucent (5-7 minutes). Push the broccoli mixture to the edge of the pan to make a well for the eggs. If you’re not using a nonstick pan, I recommend spraying the pan. Crack the eggs into the well and scramble them up. Once fully cooked, incorporate the eggs into the broccoli mixture. Then, add the rice, cooked shrimp, coconut aminos, sesame oil, rice vinegar and red pepper flakes. Stir to combine. Top with sesame seeds and/or sliced green onion & enjoy!
