A woman holding a bowl of No Fry Fried Rice

Hands On:

10 minutes

Total Time:

45 minutes

Serves:

Ingredients

5 cups cold cooked Hy-Vee long grain or instant white rice
1 cup chopped Hy-Vee Short Cuts fajita vegetables
1 cup chopped green onions, divided
½ cup bottled hot kimchi, coarsely chopped
4 clove(s) garlic, minced
1 tbsp grated fresh gingerroot
6 tbsp organic coconut aminos, plus additional for serving
6 tbsp seasoned rice vinegar
5 Hy-Vee large eggs, beaten
½ lb Fish Market natural peeled & deveined raw shrimp (31 to 40 ct.)
2 tbsp fresh lime juice

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Preparation

Preheat oven to 450°. Spray a 17x12x1-in. baking pan with nonstick spray; set aside.

Spread rice in baking pan. Bake for 5 to 6 minutes or until dry. Cool for 3 minutes.

Toss together rice, fajita vegetables, ½ cup green onions, kimchi, garlic, gingerroot, 6 Tbsp. coconut aminos and rice vinegar in a large bowl. Evenly spread rice mixture in same baking pan.

Bake for 12 minutes; remove from oven. Toss rice using a spatula. Drizzle with beaten eggs; tuck shrimp into rice mixture.

Bake for 8 to 10 minutes or until shrimp reach 145° and eggs are completely set.

To serve, drizzle rice mixture with lime juice; toss to combine. Top with remaining ½ cup green onions. Serve with additional coconut aminos, if desired.

Nutrition Facts

Serves: 6

Amount Per Serving
Calories:		320
% Daily Value*
Total Fat: 5g		6%
	Saturated Fat: 1.5g
	Trans Fat: 0g
Cholesterol: 225mg		75%
Sodium: 790mg		34%
Total Carbohydrate: 49g		18%
	Dietary Fiber: 2g	7%
	Sugars: 8g	16%
Protein: 19g		38%