I love hearty brown rice with all its crazy good texture, but toss in carrots, red bell pepper, onions, and snap peas (oh, yeah, and shrimp) and don’t even think about offering me chopsticks. Spoon, please–big one! This was one scrumptious meal.

3 large eggs

1/8 tsp sea salt

2 tbsp olive oil, divided

1 cup matchstick carrots

1 red bell pepper, diced

5 green onions, sliced

8 oz sugar snap peas (I used frozen and thawed before cooking)

3 tbsp soy sauce

1 tsp sesame oil

1 tbsp water

3/4 lb pre-cooked medium shrimp (peeled, deveined, tailless), each cut into 3 pieces

4 cups cooked brown rice (I used short grain that took about 45 minutes to cook)

1) In small bowl, beat eggs and salt

2) Heat 1 tbsp olive oil (reserving 1 tbsp) in large skillet over medium-high heat; pour eggs into skillet and cook, without stirring, 1-2 minutes until nearly set; flip and cook additional 1 minute; transfer egg to cutting board and cut into thin strips; set aside

3) Heat reserved 1 tbsp oil in same large skillet over medium-high heat; add carrots, red bell pepper, green onions, and snap peas; cook 3-4 minutes, stirring often

4) Meanwhile, in small bowl, mix soy sauce, sesame oil, and water; set aside

5) To vegetables in skillet, add shrimp and cook 2 minutes, stirring often; add rice and soy sauce mixture and cook until dish is warmed through; stir in egg strips and serve with additional soy sauce

Servings: 4 hearty dinner-sized portions


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