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Gluten-Free Lemon Pepper Shrimp Fried Rice

A perfectly molded serving of Gluten-Free Lemon Pepper Fried Rice topped with shrimp and green onions.
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Make a flavorful, gluten-free fried rice featuring bright lemon zest and sharp black pepper, prepared quickly in a skillet or wok.

Ingredients

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  • 3 cups cooked day-old rice (chilled)
  • 1 tablespoon avocado oil or sesame oil
  • 8 ounces raw shrimp, peeled and deveined
  • 1 cup frozen peas and carrots mix
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons gluten-free tamari or coconut aminos
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt, or to taste
  • 2 large eggs, lightly beaten
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat the oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
  2. Add the onion to the skillet and cook until softened, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just set. Break the eggs into pieces and mix with the vegetables.
  4. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry for 3-4 minutes until the rice is heated through and slightly toasted.
  5. Stir in the frozen peas and carrots mix. Cook until heated through, about 2 minutes.
  6. Add the cooked shrimp back to the pan.
  7. Pour in the gluten-free tamari, lemon juice, lemon zest, cracked black pepper, and salt. Toss everything together quickly to coat evenly. Cook for 1 minute more.
  8. Remove from heat. Garnish with sliced green onions before serving.

Notes

  • Use cold, day-old rice for the best texture; fresh rice will become mushy when stir-fried.
  • Ensure your tamari or coconut aminos are certified gluten-free if you have celiac disease.
  • Adjust the amount of black pepper to control the spice level.

Nutrition

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