Dinner Recipe: Shrimp Fried Rice

Aside from cooking your rice, this should take about 15min to prep, 25min to cook, and 2 min to eat because it’s so damn good!

Grocery List

• 1 yellow or sweet onion

• 1 clove of garlic

• Eggs

• Green Kale

• Broccoli, Brussels + Cabbage Slaw (we get the bagged one, but you can chop up your own too)

• Carrots (we like the heirloom carrots because it adds color to the dish, but the orange ones taste the same and are just as good)

• Bragg’s Coconut Aminos

• Olive Oil

• REAL Himalayan Sea Salt

• Black Pepper

• Chili Flakes

• Shrimp: You can get frozen or fresh; we use Wild-Caught Frozen, de-veined + de-shelled

• Your Side Veggie or Salad

How To

• Chop/ slice your onions - totally up to you! We like them sliced fat + long. When they’re chopped, throw them in you pan or wok with some olive oil on low

• Mince your garlic and throw it in the pan with the olive oil on low

• If you want to eat faster, and you want your onion to have a spicier bite, let them cook on the pan and swirl them around with a silicon spatula for about 5 min. If you like your onions sweet, cook them in your pan/Wok for 30-40min on low until they’re caramelized

• Crack 3-4 eggs in a bowl and whip them up with a dash of salt + pepper; toss into your pan and let them cook into the onions + garlic on low

• Add your Shrimp; if they’re frozen, you’ll need to run them under warm water to thaw them out before you put them in the pan

• Add your cooked Rice

• Add your coconut Aminos: coconut aminos have a sweeter taste than soy sauce, so start with adding a teaspoon then add to taste

• Add you cabbage mix + kale at the end - max 30 seconds to warm it up and get some of the flavors on the veggies

Boom. You’re done. Plate + Serve.

I add more kale or mixed greens on my plate. Colin adds more rice.