Friday, May 18, 2012

Gluten-Free Friday: San-J Soy Sauce & Pineapple Shrimp Fried Rice

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One of the things that surprises people the most about a gluten-free diet is that soy sauce is off limits (they process it with wheat).  Luckily, the good folks over at San-J make a wonderful line of gluten-free sauces, including several varieties of tamari!  Tamari is a variety of soy sauce that is made with more soybeans, which supposedly results in a smoother, more balanced flavor.  As long as there’s no wheat involved, I’ll take it – better taste is just an added bonus!

My favorite international cuisine is Asian, hands down.  I know that what we eat is Americanized, but I’m not too caught up in authenticity, I just like the flavors.  Growing up, my favorite thing about going to Chinese restaurants was always the fried rice.  I would order a whole plate of it for my entrée and eat on it for days.  When I worked in an Asian restaurant in college, there was always a carton of fried rice in my fridge.  You just can’t go wrong with an entire meal in a bowl Smile

I came up with this version of fried rice when I was looking for something quick to serve on a weeknight when I had zero desire to cook.  It was a definite success, and start to finish only took me 15 minutes and a single skillet!  The key is adding just a couple of fresh ingredients and the rest leftover/frozen to give it texture and flavor without having to prep a lot.

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Pineapple Shrimp Fried Rice


  • 1/2 lb shrimp, peeled and deveined
  • 1/2 cup frozen mixed vegetables
  • 1/2 cup fresh pineapple chunks
  • Handful of snow peas, chopped
  • 1 clove garlic, minced (or use a press)
  • 2 cups leftover cooked rice, white or brown
  • 1 tbsp sweet chili sauce
  • 1 tbsp gluten-free tamari
  • 1 tbsp light-colored oil
  • Directions

    Heat 1/2 tbsp oil in a large nonstick skillet over medium-high heat.  Once it’s nice and hot, add the shrimp and cook until just pink on the outside.  Add the sweet chili sauce and toss to glaze the shrimp while they finish cooking (about 2-3 mins total cook time). 

    Set aside the shrimp and add the remaining 1/2 tbsp oil to the skillet (or more to taste).  Add the garlic and cook for a few seconds, then add the rice and frozen mixed vegetables.  Cook, stirring regularly, until the rice and veggies are heated through.  Add the tamari and stir, then add the pineapple and snow peas.  Cook for another minute or two, until the snow peas just begin to soften, then add the shrimp back to the skillet and toss it all together.  Serve immediately.

    The sweet chili glaze on the shrimp is delicious, and it will make your kitchen smell amazing!  My mom also gave me a tip recently to try julienning the snow peas, going to do that next time. 


    1. Just entered this into Paprika. Making it this next week.

    2. This looks and sounds delicious!

      1. Thank you! I'm not lucky enough to live close to a P.F. Chang's so I have to improvise :-) Although that mango chicken you posted the other day made me want to make the trip!


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