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This Veggie-Packed Shrimp Fried Rice makes for an easy, delicious and nutritious meal! You won't regret adding this to your recipe list.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch & Dinner

Ingredients
  

  • ~1/2 lb shrimp small
  • 8 oz extra firm tofu
  • 1 cup brown rice dry
  • 8 oz green peas
  • 2 cups shredded carrots
  • 2 cups bean sprouts
  • 1 cup green onion chopped
  • 1/4 cup coconut aminos
  • fresh chives as desired
  • fresh cilantro as desired
  • garlic chive powder as desired
  • ground turmeric as desired
  • cayenne pepper as desired
  • olive oil for topping
  • fresh lime juiced

Equipment

  • 1 large pot
  • 2 skillets/fry pans
  • 1 chef's knife
  • 1 cutting board
  • measuring cups

Preparation
 

  1. Spray a pan with oil. Cook the shrimp in the pan on the stove over medium-high heat with 1 tbsp coconut aminos.
  2. Cook the rice as the package instructs.
  3. Prepare the peas as the can/package instructs.
  4. Chop the green onion and herbs.
  5. Once the rice is cooked, lower the heat. Add the carrots, bean sprouts, green onion, peas, and 2 tbsp coconut aminos to the large pot of rice.
  6. In a separate pan from the shrimp, cook and mash the tofu with 1 tbsp coconut aminos, turmeric, and cayenne pepper.
  7. Once the veggies have softened, add the shrimp and the tofu. Mix everything together.
  8. Add the chopped chives, cilantro, and garlic chive powder. Mix again.
  9. Upon serving, squeeze on fresh lime and add a drizzle of olive oil.

Video

Notes

Substitutions, Add-Ons, & Alterations:
  • Substitute shrimp and/or tofu (contains soy) for chicken, beef, or any other protein.
  • Use bell pepper, snow peas, broccoli, baby corn, water chestnuts, mushrooms, cabbage, edamame (contains soy), or any other vegetables you prefer.
  • Add ginger for additional flavor. 
* Any changes to the original recipe may alter the time, taste, temperature, and/or allergen content!