Baked Shrimp 'Fried' Rice - You're Going to Love it!

When I tell you that I've been craving vegan seafood for the longest time, I kid you not. Are there options out there? Why yes. Just not for those of us with gluten-sensitivity AND soy allergy! So when I came across vegan shrimp from a company called BeLeaf Vegan, all hope was restored. The positive reviews on this product was enough to inspire me to take the financial risk and spend a good hundred bucks on vegan shrimp... as well as salmon and tuna sashimi. It was only fitting to make a fried rice dish with one of my favorite seafoods growing up!

I honestly don't even remember if I had shrimp fried rice growing up but I do remember trying Seafood Pineapple Fried Rice from Veggie House. It was delish! I never even knew I loved seafood that much - yepp, more than beef and steak! If you're ever in Chicago, I highly recommend giving it a try as well as their other fried rice dishes 😋 

Ingredients:

For the Fried Rice

2 cups white rice, cooked

2 cups frozen veggies, thawed

1 bag of BeLeaf Vegan shrimp 

Canola oil for oiling baking dish

For the Sauce

1 tablespoon canola oil

3/4 tablespoon toasted sesame oil

4 tablespoons coconut aminos

1 clove of garlic

Directions: 

Rinse frozen veggies under cool water and place in a colander to allow water to drain. In the meantime, mince the garlic and chop the vegan shrimp into small sections. Bring a pot of water to boil.

Lower the heat on the stovetop and add the shrimp. Allow the shrimp to cook for a minute or two. You want the shrimp to be somewhat cooked. At this point, you may also cook the veggies for a few minutes. For the purpose of this recipe, I didn't - I was really curious to see how this dish would all come together in the oven. 

Next, pour the rice in a lightly oiled baking dish - I used a 9 x 9 inch. Mix all of the ingredients for the sauce in a small bowl. Add the veggies and shrimp to the rice and mix well. You want the ingredients, especially the rice, to be saturated with the sauce. One, to add flavor, and two, to avoid coming out dry. Preheat oven to 410F.

The anticipation's building, I know. Place the baking dish in the oven and bake for 23-25 minutes. 

Ta da...there you have it! Your new favorite rice dish. I made this for New Year's and was so pleased with how it turned out! Pictured here is some Chinese lettuce with vegan oyster sauce.