Healthy Shrimp Fried Rice
RICE
2 cups cooked white or jasmine rice (or cauli rice for low carb)
2-3 eggs
1 small red bell pepper, chopped finely
1/2 yellow onion, chopped finely
1/2 cup rainbow salad/Asian slaw (I got prepackaged shredded broccoli, carrots, cabbage, kohlrabi and cauli from the salad section)
1 tsp minced garlic
3-4 Tbs coco aminos or low sodium soy sauce
2 Tbs hot sauce (sriracha or I used TJ's spicy Yuzu!)
Black pepper
Optional: chili flakes, black sesame seeds.
SHRIMP
5-6 large, uncooked shrimp (peeled, rinsed & chopped)
1 Tbs coco aminos
1 tsp organic raw honey
Dash of onion & garlic powder
Dash of black pepper
Optional: hot sauce (sriracha or I used TJ's spicy Yuzu!)
DIRECTIONS: Allow chopped shrimp to marinade in a small bowl with all ingredients for 5 mins.
DIRECTIONS
In large skillet, add a bit of avocado oil and sautee chopped bell pepper and onion 2-3 mins on medium low. Add in your marinated shrimp, rainbow salad/slaw with minced garlic and sautee additional 1-2 mins.
Once shrimp is cooked and pink, Add in cooked rice, coco aminos and hot sauce to skillet and stir. Once covered, crack 2-3 eggs in skillet and stir to scramble and cover mixture.
Optional: Add more coco aminos or soy sauce, top with black sesame seeds and red chili flakes.