NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

2 large eggs

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the shrimp to the pan and season with garlic powder, ginger powder, sea salt, and black pepper, sautéing for 2-3 minutes until pink and opaque.

• 3

  Move the shrimp to one side of the pan, crack the eggs into the empty space, and scramble them with a spatula until they are just set.

• 4

  Add the cooked brown rice and the frozen peas and carrots to the skillet, breaking up any rice clumps and tossing to incorporate with the shrimp and eggs.

• 5

  Pour the coconut aminos over the mixture and stir-fry for an additional 3-4 minutes until the rice is heated through and slightly golden.

• 6

  Remove the pan from the heat and garnish with the thinly sliced green onion before serving warm.