Egg and Shrimp Veggie Stir-Fry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Shrimp Veggie Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg and Shrimp Veggie Stir-Fry with Brown Rice

Wok-seared shrimp and scrambled eggs tossed with crisp snap peas over nutty brown rice, finished with a savory splash of coconut aminos.

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NUTRITION

340kcal
Protein
25.2g
Fat
10.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Shrimp

1 Large Egg

0.5 cup Cooked Brown Rice

0.5 cup Sugar Snap Peas

0.5 cup Diced Red Bell Pepper

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

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PREPARATION

  • 1

    Heat the avocado oil in a large skillet or wok over medium-high heat.

  • 2

    Add the shrimp to the pan and sauté for 2-3 minutes until they are pink and opaque.

  • 3

    Add the sugar snap peas and diced red bell pepper to the skillet and cook for another 2 minutes until the vegetables are tender-crisp.

  • 4

    Push the shrimp and vegetables to the outer edges of the pan and crack the egg into the center.

  • 5

    Scramble the egg until just set, then fold in the cooked brown rice.

  • 6

    Drizzle the coconut aminos over the mixture and toss everything together for 1 minute until well combined and heated through.

Egg and Shrimp Veggie Stir-Fry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Shrimp Veggie Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg and Shrimp Veggie Stir-Fry with Brown Rice

Wok-seared shrimp and scrambled eggs tossed with crisp snap peas over nutty brown rice, finished with a savory splash of coconut aminos.

NUTRITION

340kcal
Protein
25.2g
Fat
10.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Shrimp

1 Large Egg

0.5 cup Cooked Brown Rice

0.5 cup Sugar Snap Peas

0.5 cup Diced Red Bell Pepper

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

PREPARATION

  • 1

    Heat the avocado oil in a large skillet or wok over medium-high heat.

  • 2

    Add the shrimp to the pan and sauté for 2-3 minutes until they are pink and opaque.

  • 3

    Add the sugar snap peas and diced red bell pepper to the skillet and cook for another 2 minutes until the vegetables are tender-crisp.

  • 4

    Push the shrimp and vegetables to the outer edges of the pan and crack the egg into the center.

  • 5

    Scramble the egg until just set, then fold in the cooked brown rice.

  • 6

    Drizzle the coconut aminos over the mixture and toss everything together for 1 minute until well combined and heated through.