Shrimp Fried Rice

Craving Shrimp Fried Rice and thinking it’s a no-no with IC? This homemade version is adapted to be IC friendly and so much healthier, cheaper than take out and tastes a million times better! From damndelicous.net.

Shrimp Fried Rice

Ingredients:

3 tablespoons Coconut Aminos
1 tablespoons sesame oil
1/2 teaspoon ginger powder (if tolerated)
1/2 teaspoon white pepper (if tolerated)
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined (you can use frozen)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
3 cups cooked rice
2 green onions, sliced (if tolerated)


Directions:

1. In a small bowl, whisk together Coconut Aminos, sesame oil, ginger powder and white pepper; set aside.

2. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside. *If shrimp is already cooked, save shrimp until step #4 with rice, green onions, and Coconut Aminos mixture.

3. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

4. Stir in rice, green onions and Coconut Aminos mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.

5. Serve immediately.