Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 cups cooked brown rice, chilled overnight
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 3 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 tbsp coconut aminos
  • 1 tbsp toasted sesame oil
  • 1 tsp honey

Instructions:

  1. Heat 1 tablespoon of avocado oil in a wok over medium high heat until it shimmers.
  2. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and curled. Note: Don't crowd the pan or they'll boil in their own juices.
  3. Remove shrimp to a plate and set aside.
  4. In the same pan, add the whites of the green onions, minced garlic, and grated ginger. Sauté for 30 seconds until fragrant.
  5. Stir in the thawed peas and carrots, cooking for 2-3 minutes until softened but vibrant.
  6. Push the vegetables to the edges of the pan and pour the beaten eggs into the center. Scramble quickly until just set.
  7. Add the chilled brown rice, breaking up any clumps with your spatula.
  8. Pour in the coconut aminos, sesame oil, and honey. Stir fry for 3-5 minutes on high heat until the rice is mahogany colored.
  9. Fold the seared shrimp and the green onion tops back into the rice. Toss briefly for 60 seconds to heat through.