Gluten-Free Shrimp And Veggie Fried Rice Recipe

About this recipe

A delicious and quick gluten-free dinner featuring shrimp, fresh vegetables, and perfectly seasoned rice. Ideal for those seeking a flavorful and satisfying meal solution.

Ingredients

• 6 pcs Licious Brown Eggs
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 25 g Parsley
• 500 G Kinwaaquinoa
• 1 pc Cabbage Red
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 850 g Sundrop Lite Blended Cooking Oil

Instructions

1. 1. Heat 1/2 tablespoon of cooking oil in a large skillet, ensuring the entire bottom is coated.
2. 2. Crack 2 eggs into the skillet, scramble them until fully cooked, then remove and set aside.
3. 3. In the same skillet, add 1/4 cup of chopped parsley and sauté for 1 minute until fragrant.
4. 4. Add 1 cup of cooked quinoa to the skillet and stir to combine with the parsley.
5. 5. Pour 1/2 cup of gluten-free soy sauce over the quinoa and stir until the quinoa is evenly coated and turns brown.
6. 6. Add 1/2 cup of peeled and deveined shrimp to the skillet, cover, and cook for about 2 minutes until the shrimp are pink and cooked through.
7. 7. Stir in 1 cup of cabbage, the scrambled eggs, 1/2 cup of diced bell pepper, and heat everything through for 2-3 minutes.
8. 8. Serve hot and enjoy your gluten-free shrimp and veggie fried rice.