Healthy Shrimp Fried Rice

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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

  1. 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.

  2. 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.

  3. Optional: Add more coco aminos or soy sauce, top with black sesame seeds and red chili flakes.

Stevi PortzComment