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Healthified Fried Rice + Shrimp
A dinner the whole fam will LOVE! 
Quick + Easy + Clean = WIN!
Makes 4-6 servings
Ingredients:
- 3 Tbsp light soy sauce, coconut aminos, or Braggs liquid aminos
- 1 Tbsp avocado oil, or sesame oil
- 1/2 tsp ginger powder
- 1/2 tsp white pepper
- 2 tsp olive oil
- 3 eggs, beaten
- 1 pound medium shrimp, peeled and deveined
- sea salt and pepper, to taste
- 2 cloves fresh garlic, minced
- 1 yellow onion, diced
- 2 bell peppers, diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 cups brown rice, cooked
- 2 green onions, sliced
Instructions:
In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside on a plate.
Add the beaten eggs and stir them quickly to scramble them while they cook.
When the eggs are almost cooked through, but still a bit runny, remove them from the pan to the plate with the cooked shrimp.
To the same skillet, add 1 Tbsp of olive oil, then stir in garlic, onion, peppers, corn and peas. Stir fry until vegetables are tender, about 3-4 minutes.
Add cooked rice, green onions and soy sauce mixture.
Cook, stirring constantly, until heated through, about 2 minutes. Return the shrimp and egg to the skillet and cook for about 2 more minutes to let everything heat up.
Serve hot!
Enjoy!
❤Rachel
Ingredients
- 3 Tbsp light soy sauce, coconut aminos, or Braggs liquid aminos
- 1 Tbsp avocado oil, or sesame oil
- 1/2 tsp ginger powder
- 1/2 tsp white pepper
- 2 tsp olive oil
- 3 eggs, beaten
- 1 pound medium shrimp, peeled and
- deveined
- sea salt and pepper, to taste
- 2 cloves fresh garlic, minced
- 1 yellow onion, diced
- 2 bell peppers, diced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 cups brown rice, cooked
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
- Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside on a plate.
- Add the beaten eggs and stir them quickly to scramble them while they cook.
- When the eggs are almost cooked through, but still a bit runny, remove them from the pan to the plate with the cooked shrimp.
- To the same skillet, add 1 Tbsp of olive oil, then stir in garlic, onion, peppers, corn and peas. Stir fry until vegetables are tender, about 3-4 minutes.
- Add cooked rice, green onions and soy sauce mixture.
- Cook, stirring constantly, until heated through, about 2 minutes. Return the shrimp and egg to the skillet and cook for about 2 more minutes to let everything heat up.
- Serve hot!
