Sunni-Shrimp Fried Rice
Servings: 6
Ingredients:
For the Fried Rice:
4 cups Leftover Basmati Rice (refrigerated for a day for best results)
1-2 cups Frozen Edamame (or fresh)
6-8 Eggs (pasture-raised is ideal!)
2 Cups Frozen, Cooked, Extra-Small Shrimp (or fresh)
2 Cups Frozen Peppers and Onions (or fresh)
Cooking Oil (ie., Ghee)
2 Tbsp Sesame Oil
4 Tbsp GF Tamari/Reduced Sodium Soy Sauce (adjust to taste)
Instructions:
1. Prepare the Ingredients:
Start by thawing your frozen edamame and extra-small shrimp. If using fresh, ensure they are cleaned and ready for cooking.
2. Sauté Peppers and Onions:
In a large skillet or wok, heat ghee over medium-high heat.
Add the frozen peppers and onions to the skillet and sauté with a splash of soy sauce, sesame oil, and a pinch of salt.
Cook the veggies until they are tender and slightly caramelized. Once done, remove them from the pan and set them aside.
3. Cook the Shrimp:
In the same skillet, add a bit more ghee if needed.
Fry the extra-small shrimp until they are warmed through. If using fresh shrimp, cook until they turn pink and opaque.
Once cooked, remove the shrimp from the pan and set them aside.
4. Scramble the Eggs:
In a separate pan, scramble the eggs until they are finely cooked. Set them aside.
5. Fry the Rice:
In the skillet, add the leftover basmati rice.
Season the rice with sesame oil and GF tamari/soy sauce
Stir-fry the rice, allowing it to absorb the flavors and become slightly crispy.
6. Combine the Ingredients:
Add back the sautéed peppers and onions, cooked shrimp, scrambled eggs, and thawed edamame to the skillet with the fried rice.
Stir to combine all the ingredients evenly, ensuring they are well mixed and heated through.
Serve hot and enjoy!
