I’m a sucker for good takeout… it’s true. If there is one thing I have learned on this journey towards healthy living, it’s that there is a way to enjoy plenty of delicious food, without feeling deprived, and also eat real, whole food at the same time. Not only does making restaurant favorites at home allow us to control the quality of ingredients, but it also saves us money. And I’m going to be real honest here, this recipe blows most Chinese restaurants out of the water, and rivals that of hibachi grills. My mouth is watering just talking about it!

If you are grain-free or on Whole30, cauliflower rice makes for a great substitution. If you are using rice, a little secret I have learned — rice that has been cooked and fully cooled (or even chilled!) works best for this recipe. You can use fresh made rice, but I really think day old is best! I like to load ours with lots of veggies, but there are so many ways to customize this recipe to your liking. If you’d like to change things up, try chicken instead of shrimp. To make this recipe vegetarian, just skip the shrimp and you have veggie fried rice! I prefer using coconut aminos, which is a substitute for soy sauce that I was introduced to a few years ago. It is Whole30 approved, which I love. I also have fallen in love with cooking {pretty much everything} in cast iron, and this recipe is no exception. It allows for such great color to develop on the rice.

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Shrimp Fried Rice

Servings 4

Author Jordan Clapp - Organically Optimistic

Ingredients

• 2 tsp. toasted sesame oil
• 3 eggs
• 2 c. cooked brown rice
• 4 tsp. coconut aminos or soy sauce
• 1/2 c. diced carrots
• 1/2 c. chopped broccoli
• 1/2 c. frozen geen peas
• 1/2 c. diced zucchini
• 1/4 c. diced bell peppers
• 1/4 c. diced mushrooms
• 8 oz. shrimp devained and peeled

Instructions

1. Heat a large skillet over medium heat. Add the sesame oil,  and once hot, crack the eggs in the pan. Cook while stirring to scramble them and break them up into small pieces.
   

2. Once the eggs are cooked, add the brown rice and the coconut aminos. Stir to combine. Allow to cook for about 10 minutes, stirring occasionally, until the rice begins to take on a nice bit of caramelization .
   

3. Add the veggies and shrimp, and stir to combine. Cover and cook until the shrimp are cooked through and the veggies are vibrant and softened. Stir occasionally to prevent sticking.