|15 min||20 min||6|
|3/4 cup||Brown rice, long-grain, cooked (organic)|
|4 medium egg||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.
is a great source of protein and Omega 3 fatty acids!