NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2 oz Chicken sausage

0.25 cup Cooked brown rice

1 large Egg

0 tbsp Avocado oil

0.25 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Chili garlic sauce

0.25 cup Frozen peas and carrots

1 clove Garlic

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the shrimp dry with paper towels and slice the chicken sausage into thin rounds.

• 2

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

• 3

  Add the sausage and shrimp to the pan, searing for 2-3 minutes until the sausage is browned and shrimp is pink and opaque.

• 4

  Remove the protein from the pan and set aside on a plate.

• 5

  Lower the heat to medium and add the toasted sesame oil, minced garlic, and frozen peas and carrots, sautéing for 2 minutes until fragrant.

• 6

  Push the vegetables to the side of the pan and crack the egg into the empty space, scrambling quickly until fully set.

• 7

  Increase the heat to high and add the chilled brown rice, tamari, and chili garlic sauce, pressing the rice firmly into the pan for 2 minutes to develop a crispy texture.

• 8

  Fold the cooked shrimp, sausage, sea salt, and black pepper back into the rice mixture until well combined and heated through.

• 9

  Remove from the heat and garnish with freshly sliced green onions before serving.