INGREDIENTS

(2 Servings)

3/4 cup of rice

1 cup of broccoli, chopped

1 cup of frozen peas and carrots

224 g of shrimp

2 tbsp of coconut aminos

1 tbsp of sesame oil

Salt and pepper

 

DIRECTIONS

  1. Place a pan on medium heat with sesame oil.
  2. Add the frozen peas, carrots, and broccoli to the pan and cover until soft.
  3. Remove the vegetables from the pan and set them aside.
  4. Add the shrimp to the pan and cook until they turn pink.
  5. In the meantime, start the rice by adding 3/4 cup of dry rice and 1 1/2 cup of water to a pot, bring to a boil then cover and turn on the heat to very low for 12 minutes.
  6. Once the shrimps are ready, add in the vegetables, rice, coconut aminos, salt, and pepper.
  7. Fry for an additional 3-5 minutes.