NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

0.5 cup Cooked jasmine rice

1 large Egg

0.5 cup Frozen peas and carrots

1 tsp Toasted sesame oil

1 tbsp Tamari

2 cloves Garlic

1 tsp Fresh ginger

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat toasted sesame oil in a large skillet or wok over medium-high heat.

• 2

  Add the shrimp, sea salt, and black pepper to the pan, cooking until the shrimp are pink and opaque.

• 3

  Remove the cooked shrimp from the skillet and set them aside on a plate.

• 4

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until the aroma is released.

• 5

  Stir in the frozen peas and carrots, cooking for about 2 minutes until they are tender.

• 6

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

• 7

  Add the chilled jasmine rice and tamari to the skillet, tossing everything together and pressing the rice down to develop a slight golden crisp.

• 8

  Fold the cooked shrimp and sliced green onions back into the pan, stirring for 1 minute until heated through.