NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 large Eggs Eggs

0.25 cup Cooked jasmine rice

0.5 tsp Toasted sesame oil

0.25 cup Frozen peas

0.25 cup Frozen carrots

2 clove Garlic

1 tsp Fresh ginger

1 tbsp Tamari

2 stalk Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk the eggs with the sea salt and black pepper until well combined.

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Add the shrimp to the hot pan and sauté until pink and opaque, approximately 2 to 3 minutes, then remove and set aside.

• 4

  Pour the whisked eggs into the same pan, scramble until just set, and remove to the plate with the shrimp.

• 5

  Add the remaining sesame oil to the pan along with the minced garlic, grated ginger, frozen peas, and frozen carrots.

• 6

  Sauté the vegetables for 2 minutes until fragrant, then add the chilled cooked jasmine rice, breaking up any large clumps with a spatula.

• 7

  Drizzle the tamari over the rice and stir-fry for 3 minutes until the rice is heated through and slightly crispy.

• 8

  Fold the cooked shrimp, scrambled eggs, and sliced green onions back into the rice mixture and serve immediately.