There’s fried rice, and then there’s our Shrimp Fried Rice with a twist—actually, without the rice! In this creative rendition, we’re sidestepping the grain and using a delectable mix of scrambled eggs enriched with coconut milk and hemp seeds to mimic that classic rice texture. Paired with succulent shrimp and garnished with sesame seeds, this dish is a delightful, low-carb reinvention of the beloved classic. Dive into a bowl and experience the magic of this “rice-less” sensation. Whether you’re yearning for a quick weeknight dinner or looking to impress some weekend guests, this dish promises to be a palate pleaser.
Reimagining Fried Rice: Why This Dish Delights
- Elevated Yet Simple: While shrimp adds a touch of luxury to this dish, the process remains as straightforward as traditional fried rice. The result is a meal that feels gourmet, but is achievable any night of the week.
- Nutritious Reinvention: Replacing traditional rice with scrambled eggs enriched with coconut milk and hemp seeds introduces a protein-packed, low-carb twist. This version is not just flavorful, but also a health-conscious choice.
- Balanced Flavors: The umami kick from the soy sauce combined with the sweet and nutty notes of sesame oil perfectly complements the brininess of the shrimp and the freshness of peas and carrots. Every bite promises a harmonious medley of tastes and textures.
Fried Rice Through the Ages: A Time-Honored Dish with a Modern Twist
Fried rice, a dish that conjures up images of bustling Asian street markets and family gatherings, has roots that stretch deep into culinary history. Originating from ancient China, fried rice became a practical solution to prevent leftover rice from going to waste. It’s believed that during the Sui dynasty (589–618 AD), chefs in the southern regions of China began stir-frying rice with an assortment of ingredients, giving birth to what we recognize today as fried rice.
Over time, as the dish migrated and cultures intertwined, various regions put their unique stamps on fried rice, incorporating locally available ingredients and tailoring it to local palates. From the savory Yangzhou fried rice laden with char siu (barbecue pork) and shrimp, to Indonesia’s spicy nasi goreng, and the pineapple-laden Thai version, the humble fried rice has donned numerous flavorful avatars across Asia.
Today, we’re pushing culinary boundaries yet again. By omitting the rice, an ingredient that’s central to the traditional recipe, we’re offering a contemporary twist on this age-old favorite. This innovative take ensures a lighter, protein-rich dish that captures the essence and heartiness of its predecessor. Inspired by ancient Chinese chefs who creatively utilized leftover rice, we’re reshaping the concept of fried rice to cater to the modern palate, emphasizing health and culinary exploration.
Reverse Engineering the Classic: Shrimp Fried “Rice”
The beauty of traditional recipes is their adaptability. And the magic of Reverse Meal Plan is in its flexibility. If you’ve got ingredients in your pantry or fridge that you need to use up, you can easily tweak this recipe to suit what’s on hand. Here’s how to break down our Shrimp Fried “Rice” and reassemble it with your own twist:
- The Protein: While we’ve used shrimp in this recipe, you could easily swap it out for diced chicken, tofu, or even beef slices. Think about what’s already in your freezer and let that guide your choice.
- The “Rice”: The standout element of this dish is the scrambled egg “rice”. But if eggs aren’t to your liking or you’re out of them, consider other rice substitutes like cauliflower rice, zucchini noodles, or even spaghetti squash.
- The Veggies: Frozen peas and carrots are traditional staples in fried rice. However, you can get creative and add any variety of vegetables – bell peppers, snap peas, bean sprouts, or even bits of leftover roasted veggies. The goal is to use up what’s wilting in the vegetable crisper!
- The Seasoning: Our blend focuses on soy sauce, sesame oil, and green onions. But feel free to play around! Got some teriyaki sauce or hoisin lurking in your fridge? Give them a try. Want to add a bit of heat? A dash of chili flakes or a splash of hot sauce can bring that zesty kick.
By taking the concept of the Reverse Meal Plan to heart, you’re not just making food – you’re making it work for you. Embrace the spirit of creativity and see where your culinary journey takes you next.
Rethinking Fried Rice: FAQs
- Is there any actual rice in this recipe? No, there isn’t! In this version, we use scrambled eggs as a substitute for the texture of rice, offering a low-carb alternative that still packs a punch in terms of flavor and satisfaction.
- Can I use any other proteins besides shrimp? Absolutely. This recipe is versatile. Feel free to swap the shrimp for diced chicken, tofu, beef slices, or even tempeh. Adjust the cooking time accordingly based on your protein choice.
- Why hemp seeds? Can I omit them? Hemp seeds add a nice nutty flavor and are packed with nutrients. However, if you don’t have them on hand or prefer not to use them, you can absolutely omit them or substitute with chia seeds or flaxseeds for added nutrition.
- How long can I store this in the fridge? This Shrimp Fried “Rice” will keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through.
- Can I freeze this dish? While you can freeze the dish, the texture of the egg “rice” may change slightly upon thawing. It’s best enjoyed fresh, but if you need to freeze it, store in an airtight container and consume within a month. Defrost in the refrigerator and reheat thoroughly before serving.
Other Steamy Kitchen Favorite Rice Recipes
- Chicken Fried Rice Recipe
- Pineapple Fried Rice Recipe
- How To Cook Rice In The Microwave Recipe
- Cauliflower Fried “Rice” with Kale & Chicken Recipe
Shrimp Fried "Rice" with Sesame Seeds Recipe
Shrimp Fried Rice
- 8 oz. small raw shrimp shelled and deveined
- ½ tsp kosher salt
- Ground black pepper
- 1 tsp cornstarch
- 3 tsps cooking oil divided
- 8 eggs
- ½ cup full fat unsweetened coconut milk
- 1 tsp hemp seeds or hemp hearts
- 2 stalks green onion minced
- ½ cup frozen peas and carrots defrosted
- 1 tablespoon soy sauce
- ½ tsp Asian sesame oil
- 1 tsp or more sesame seeds
- Marinate the shrimp. In a medium bowl, toss the shrimp with salt, pepper, and cornstarch. Set aside for 10 minutes at room temperature.
- Heat a wok or large saute pan on high heat. When very hot, swirl in just one tablespoon of oil. Spread the shrimp out in a single layer. Cook shrimp without moving them for about 30 seconds. Flip shrimp, and fry the other side for 30 seconds. The shrimp should be nicely seared, but not quite cooked all the way through. Remove the shrimp to a plate.
- Cook the “rice”. In a large bowl, beat the eggs with the coconut milk and hemp seeds. Turn the heat down to medium-high heat. Swirl in the remaining two tablespoons of oil. When hot, add in the green onions and cook for 15 seconds, until fragrant.
- Pour in the eggs and scramble. Use your spatula to break up the eggs very well, so that they resemble a “rice” texture. Cook for 7-8 minutes, as we want the scrambled eggs to be firm.
- Turn the heat off and add in the shrimp, peas and carrots, soy sauce, and sesame oi. Mix well and stir-fry until the shrimp are cooked through, about 3-5 minutes. Sprinkle with sesame seeds and extra green onions and serve.