| 10 | 35 | 193 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 6 |
| 3/4 cup | Brown rice, long-grain, cooked (organic) |
| 4 medium | Egg |
| 33 ml | Liquid aminos (2tbsp and 1/2 tsp) |
| 2 tbsp | Sesame oil |
| 454 gm | Shrimp, raw (peeled, deveined, tails removed) |
| 6 green onion (stem) | Green onion (cut into 1 1/2-inch pieces) |
| 1 piece, 1-inch | Ginger root (chopped) |
| 2 clove(s) | Garlic (chopped) |
| 1 bunch | Collard greens (kale or Swiss chard) |
| 2 tbsp | Rice vinegar |
1. Cook the rice according to the package directions.
2. Whisk together the eggs and ½ tsp of the alternative soy sauce in a medium bowl. Heat 1 tbsp of the oil in a large skillet over medium-high heat. Add the eggs to the mixture and cook, stirring and tilting the pan, until just set, about 2 minutes. Fold the egg in half and transfer to a cutting board;cut into 1-inch strips.
3. Add the remaining tbsp of oil to the skillet. Add the shrimp and cook, tossing occasionally, until opaque throughout, about 5 minutes. Transfer to a plate; reserve the skillet.
4. Add the scallions, ginger, and garlic to the drippings in the skillet and cook for 1 minute. Add the collard greens and cook, tossing often, until tender, about 2 minutes. Add the rice, vinegar, shrimp, egg, and the remaining 2 tbsp. of liquid aminos and cook, tossing, until heated through, about 3 minutes.
Shrimp
is a great source of protein and Omega 3 fatty acids!
| Grain | 0.2 |
| Meat | 0.8 |
| Meat Alternative | 0.3 |
| Vegetables | 0.2 |
