NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1 large eggs

0.25 cup jasmine rice

0.5 tsp avocado oil

2 cloves garlic

0.25 cup peas

0.25 cup carrots

1 tbsp tamari

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

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

• 2

  Add the shrimp to the pan, seasoning with sea salt and black pepper, and sear for 2 minutes per side until pink and opaque.

• 3

  Remove the shrimp from the pan and set aside; in the same pan, crack the eggs and scramble until just set, then remove and set aside.

• 4

  Add the diced carrots and peas to the pan, sautéing for 3-4 minutes until the carrots are tender-crisp.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

• 6

  Add the chilled jasmine rice to the skillet, breaking up any clumps with a spatula, and toss with the tamari and toasted sesame oil.

• 7

  Return the cooked shrimp and eggs to the pan, tossing everything together for 1-2 minutes until heated through.

• 8

  Garnish with thinly sliced green onions and serve immediately.