Egg Fried Broccoli Rice

Edit

Servings: 3 Prep: 20 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Fresh Ginger, Toasted Sesame Oil, Extra Virgin Olive Oil, Frozen Stir Fry Vegetables, Coconut Aminos

Ingredients

8 ounces cooked shrimp, frozen

2 cloves garlic

⅔ inch fresh ginger ⚠

2 green onions

3 large eggs

1 tablespoon toasted sesame oil ⚠

3 tablespoons extra virgin olive oil ⚠

1 pound frozen stir fry vegetables ⚠

12 ounces frozen broccoli rice

⅛ teaspoon sea salt

2 tablespoons coconut aminos, or gluten free tamari ⚠

2 teaspoons sesame seeds

1. Set out shrimp to thaw.

2. Peel and crush garlic. Peel and grate ginger. Slice green onions. Peel and devein shrimp if not already.

3. Whisk eggs with ⅓ of the sesame oil until frothy. Set aside.

4. Heat a wok over medium-high heat. Add olive oil, garlic, and ginger and cook, stirring constantly, until fragrant, about 30 seconds.

5. Add mixed vegetables to wok and cook, stirring constantly, until cooked al dente, about 3-4 minutes.

6. Add prawns and cook, stirring constantly, until heated through, about 2 minutes.

7. Add the frozen riced broccoli and salt to the wok. Cook, stirring constantly, for 1 minute.

8. Make a large space in the bottom of the wok by pushing the prawns and veggies up the side. Pour the eggs into the space and let set.

9. Mix the eggs into the rest of the ingredients. Add remaining sesame oil and coconut aminos and stir to incorporate.

10. Transfer to a serving dish and garnish with sliced spring onions and sesame seeds.