NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 large egg

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

2 clove garlic

1 tsp fresh ginger

1 tsp sesame oil

1 tbsp coconut aminos

2 stalk green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 2

  Add the shrimp to the pan, season with sea salt and black pepper, and sear for 2 minutes per side until pink and opaque, then remove and set aside.

• 3

  In the same pan, add the minced garlic, grated ginger, and the white parts of the sliced green onions, sautéing for 1 minute until fragrant.

• 4

  Push the aromatics to the edge of the pan and crack the egg into the center, scrambling it quickly until just set.

• 5

  Stir in the cooked brown rice and frozen peas and carrots, pressing the rice down to ensure it makes contact with the hot pan to develop a light crust.

• 6

  Return the shrimp to the skillet and drizzle with coconut aminos, tossing everything together for 2 minutes until the vegetables are tender and the dish is heated through.

• 7

  Remove from heat and garnish with the green onion tops before serving.