Shrimp Fried Rice | Simple Shrimp and Vegetable Fried Rice | Fried Rice Recipe Without Soy Sauce

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often more affordable and gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

egg

🥗Healthier: flax egg

💰Cheaper: egg substitute

Flax egg is a vegan alternative.

Chop 4 green onions into small pieces, keeping the stem and leafy parts separate.

Cut asparagus into small pieces.

Cut previously frozen, peeled, and deveined shrimp into small pieces and marinate with salt, a little sugar, and crushed black pepper. Mix evenly with a touch of sesame oil.

Crack and beat 2 eggs in a bowl.

If using leftover rice, prepare it. If making fresh rice, use a 1:1 ratio of jasmine rice to water, adding a small amount of oil to the water. Once cooked, let it cool until there is no visible steam.

Add vegetable oil to a hot pan over medium-high heat.

Add the stem part of the green onion to the pan and sauté briefly to release flavor.

Add the shrimp to the pan and stir-fry until all the shrimp changes color to orange.

Add asparagus and stir-fry for another 15 seconds, then remove everything from the pan to avoid overcooking.

Add more oil to the pan if needed and stir-fry the rice, breaking it up as much as possible.

Add the beaten egg to the pan and mix with the rice while stir-frying until the egg is fully cooked and the rice is loose and free of large crumbs.

Season with salt, then add the shrimp, asparagus, and leafy part of the green onion back to the pan along with crushed black pepper. Toss everything together quickly to mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens