Whole30 Shrimp Fried Rice

healthy shrimp and rice in a white bowl with chopsticks resting on the rim, next to 3 scallions on a white wooden table

5 from 5 votes

This Whole30 Shrimp Fried Rice is a fast, easy and healthy version of the classic Chinese dish! It's packed with protein and vegetables all in one pan, plus it's gluten-free, grain-free and soy-free!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 210kcal

Author: Don Baiocchi

Ingredients

3 tablespoons avocado oil, divided
3 large eggs, whisked
4 scallions, thinly sliced, white and light green parts separated from the dark green parts
2 garlic cloves, peeled, minced
1 teaspoon freshly grated ginger
12 ounces medium to large shrimp, peeled and deveined, tail off if desired, thawed if frozen
1½ cups frozen peas and carrots, not thawed
1½ teaspoons fine sea salt, divided
12-16 ounces frozen cauliflower rice, not thawed
¼ cup coconut aminos
1½ teaspoons toasted sesame oil
freshly ground black pepper

Instructions

Add one tablespoon oil to a large (12") nonstick skillet and heat over medium high heat.
Add the whisked eggs and stir constantly until they're scrambled, about 2-3 minutes, then scrape the eggs out onto a plate.
Carefully wipe out the skillet with a paper towel if necessary and place back over the heat.
Add another tablespoon of oil.
Add the white and light green scallions, garlic and ginger and stir frequently for 60-90 seconds, just until the scallions begin to soften.
Add the shrimp, moving them around until they're in a single flat layer.
Add the peas and carrots over and around the shrimp and sprinkle one teaspoon salt over the vegetables.
Once the shrimp start turning pink on the bottom side (after about 3-4 minutes), give everything a good stir and spread the shrimp out in a single layer again, with the gray, raw sides facing down.
Once the shrimp look completely pink (another 3-4 minutes), scrape out the shrimp and vegetables onto the plate next to the eggs.
Add the last tablespoon of oil, the frozen cauliflower rice and ½ teaspoon salt to the skillet. Spread the rice into an even layer and let cook for about 3-4 minutes. Give the rice a good stir and flatten back into a single layer. Keep doing this every minute or so until the rice just starts to get tender, about another 5-6 minutes.
Add the coconut aminos and stir it into the rice, getting it all evenly coated.
Add the eggs, shrimp and vegetables back into the pan and add the black pepper sesame oil. Constantly stir until all the ingredients are coated in the coconut aminos and everything is warmed through. Break up the eggs with your spoon/spatula as you stir.
Serve while everything is warm, garnishing with the dark green scallion slices.

Notes

Need to thaw your shrimp? Place the frozen shrimp in a colander under cold running water for about 5 minutes, giving them a toss every few minutes.

Make ahead

This Whole30 Shrimp Fried Rice can be stored in the fridge for up to 4 days.

It can also be frozen for up to one month, although the shrimp and vegetables might lose a bit of their texture when thawed. Thaw overnight in the fridge.

Leftovers can be enjoyed cold or at room temperature.

Substitutions and variations

You can use other proteins besides shrimp (cut-up chicken or pork) but they'll probably need a bit longer to cook. Or you can use ground chicken, pork, turkey or beef.

You can also use any leftover meat cut into bite-sized pieces. Just add with the peas and carrots and stir until everything is warmed through before proceeding with the next step.

You can use parsnip rice instead of cauliflower rice.

You can use tamari (gluten-free soy sauce) but the recipe won't be Whole30 anymore; also, add less salt to the vegetables and rice as tamari has more sodium than coconut aminos.

If you want to make this Paleo friendly, omit the peas and use another vegetables, such as chopped broccoli, sugar snap peas or snow peas.

No fresh garlic or ginger? You can add 1/2 teaspoon of garlic powder and/or ginger powder to the shrimp and vegetables.

Nutrition