Vegetable ‘Fried’ Rice with Shrimp or Edamame

Ingredients

• ☐ 1 carrot, cut into thin slices (fresh or frozen)
• ☐ ½ onion, chopped (fresh or frozen)
• ☐ ½ cup frozen peas
• ☐ 1 cup broccoli, chopped (fresh or frozen)
• ☐ 1 bell pepper, chopped (fresh or frozen)
• ☐ 2 eggs, beaten
• ☐ 3 cups cooked brown rice, cooled
• ☐ 2 tablespoons vegetable oil
• ☐ 1 teaspoon sesame oil
• ☐ 2 tablespoons low sodium soy sauce or coconut aminos
• ☐ 1 clove garlic, minced or Garden gourmet garlic tube
• ☐ Fresh ginger root or Garden gourmet ginger tube
• ☐ 1 tsp Chinese five spice blend
• ☐ Black pepper to taste
•  
• Protein
• ☐ 1 pound shrimp deveined and shelled (fresh or frozen) thawed
• OR
• ☐ 1 ½ cups edamame

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Instructions:
*Make sure to cook brown rice before the start of cook-along or even the day before.

1. Heat oil in a large skillet over medium heat.
2. Stir in carrot, bell pepper, onion, broccoli, peas, garlic and ginger, sauté until onions are softened 3-5 minutes.
3. Add shrimp or edamame, stirring for about 2 minutes.
4. Add rice and stir for 2-3 minutes.
5. Add soy sauce (or coconut aminos), and black pepper. Cook until vegetables are tender.
6. Remove mixture from pan.
7. Pour eggs into pan and scramble.
8. Put vegetable mix, shrimp/edamame and rice back into pan and mix with scrambled eggs. Heat thoroughly.
9. Plate and ENJOY!
10. Optional garnish with minced scallions.