NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

0.5 cup cooked jasmine rice

1 large egg

1 cup bok choy

0.5 cup red bell pepper

3 cloves garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the shrimp dry with paper towels and season them evenly with sea salt and black pepper.

• 2

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

• 3

  Add the shrimp to the hot skillet and sear for approximately 2 minutes per side until they are pink and opaque, then remove from the pan and set aside.

• 4

  In the same skillet, crack the egg and whisk quickly to scramble until just set, then remove and set aside with the shrimp.

• 5

  Add the remaining sesame oil to the pan along with the minced garlic, grated ginger, chopped bok choy, and diced red bell pepper.

• 6

  Sauté the vegetables for 3 to 4 minutes, stirring frequently, until the peppers are tender-crisp and the garlic is fragrant.

• 7

  Add the cooked jasmine rice to the skillet, using a spatula to break up any large clumps.

• 8

  Pour in the tamari and rice vinegar, tossing everything together for 2 minutes to allow the rice to heat through and absorb the flavors.

• 9

  Fold the cooked shrimp and scrambled egg back into the rice mixture and serve immediately.