January Recipes

No-Fry Fried Rice

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A woman holding a bowl of No Fry Fried Rice
Hands On:
10 minutes
Total Time:
45 minutes


  • 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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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
% 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%

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