NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

2 large eggs

0.25 cup brown rice

1.5 cup cauliflower rice

0.25 cup frozen peas

0.25 cup diced carrots

1 tbsp tamari

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp grated ginger

2 stalks green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large non-stick skillet or wok over medium-high heat, add the toasted sesame oil.

• 2

  Add the shrimp and cook for 2-3 minutes until pink and opaque, then remove from the pan and set aside.

• 3

  Whisk the eggs in a small bowl and pour into the pan, scrambling until just set, then remove to join the shrimp.

• 4

  Add the minced garlic, grated ginger, diced carrots, and peas to the pan, sautéing for 3 minutes until the carrots are slightly tender.

• 5

  Stir in the cauliflower rice and cooked brown rice, cooking for 4-5 minutes until the cauliflower rice is tender and moisture has evaporated.

• 6

  Return the shrimp and eggs to the pan, drizzle with tamari, and season with sea salt and black pepper.

• 7

  Toss everything together until well combined and heated through, then garnish with sliced green onions.