• 2 cups cooked rice (can sub. cooked quinoa)
  • 1 egg
  • 2 tablespoons Braggs liquid aminos or soy sauce
  • 8 shrimp (shelled and deveined)
  • 1 cup cooked vegetables diced
  • 1 tbsp chopped ginger
  • 2 tbsp of coconut oil (separated)


Warm up pan on high heat, add 1 tbsp coconut oil. When melted add shrimp and turn heat down to med. Cook for 1-1 1/2 minute on each side and then remove. Add 1 tbsp coconut oil to pan. When melted add the ginger and cook for 1 min.  Whisk egg and then pour egg into the plan with ginger and stir. Cook until egg is set. Add cooked rice and veggies and 2 tbsp of soy sauce or liquid aminos. Stir and cook until warm. Put the shrimp back in pan and stir.

Makes 2-3 servings

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