Teriyaki Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp fried rice made with brown rice, peas, corn, and a homemade gluten-free teriyaki sauce. Savory, slightly sweet, and ready in 20 minutes with leftover rice. A quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-1/2 cups gluten free brown rice (long or short-grain)
- 3 cups gluten free chicken broth
- 2 teaspoons vegetable or wok oil (divided)
- 8 oz chopped shrimp (could use chicken, steak, pork, or tofu)
- garlic salt and pepper
- 1 cup sweet corn kernels
- 1/2 cup peas
- 2 green onions (chopped)
- 1/4 cup gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 2 Tablespoons water
- 2 Tablespoons granulated sugar
- 1 Tablespoon mirin
- 2 teaspoons brown sugar
- 2 cloves garlic (minced)
- 1/4 teaspoon ground ginger
- 1 teaspoon cornstarch
- 2 teaspoons water
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1662mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 705mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.