NUTRITION

SERVINGS

INGREDIENTS

3 oz shrimp

2 large eggs

0.5 cup egg whites

0.5 cup cooked brown rice

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

2 whole scallions

1 tbsp tamari

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet over medium-high heat with 0.5 tsp of toasted sesame oil.

• 2

  Add the chopped shrimp to the pan and sauté for 2-3 minutes until pink and opaque, then remove and set aside.

• 3

  Pour the egg whites into the skillet and scramble quickly until fully cooked, then remove and set aside with the shrimp.

• 4

  Add the remaining 0.5 tsp of toasted sesame oil to the skillet, followed by the cooked brown rice, frozen peas and carrots, and sliced white parts of the scallions.

• 5

  Season the mixture with ground turmeric, garlic powder, sea salt, and black pepper, stir-frying for 4-5 minutes until the rice is fragrant and golden.

• 6

  Fold the cooked shrimp and scrambled egg whites back into the rice mixture and drizzle with tamari, tossing well to combine.

• 7

  In a separate small non-stick pan, fry the 2 large eggs over medium-high heat until the whites are set but the yolks remain runny and the edges are beautifully crispy.

• 8

  Divide the golden rice into bowls and top each with a crispy egg and the remaining sliced green scallion tops.