Stir fry is an awesome go-to dish because it’s so quick, easy, and always delicious. This recipe is a lighter, healthier version of your average stir fry that is also packed lean protein. This recipe serves 2!
-2 Tbsp. canola oil
-1 tsp. minced garlic
-1/3 cup cooked brown rice
-16 medium-sized shrimp (I use frozen)
-1 cup broccoli florets
-1/2 cup chopped carrots
-1/3 cup chopped asparagus, cooked
Stir Fry Sauce
-2 Tbsp. low sodium soy sauce
-1 Tbsp. minced ginger
-2 tsp. minced garlic
-1 tsp. unseasoned rice vinegar
-1/2 tsp. chili garlic sauce
-1 tsp. brown sugar
Cook brown rice according to package directions. Meanwhile, all ingredients and set aside. Make stir fry sauce in a small bowl and set aside. Once rice is finished cooking, remove 1/3 cup and set aside.
In a large skillet heat 1 Tbsp. canola oil and 1 tsp. minced garlic on medium to high heat. Add carrots and stir fry for 3-4 minutes or until tender. Add 1 Tbsp. canola oil and broccoli florets. Stir fry for 3-4 minutes or until tender. Then add asparagus and thawed shrimp and stir fry for about 1 minute. Push all stir fry ingredients to one side of the pan, then add eggs to the clear side of the pan (just like in the picture above). Scramble separately until fully cooked. Mix scrambled eggs and stir fry ingredients together.
Add rice evenly with stir fried ingredients. Add stir fry sauce and mix thoroughly. Serve onto two plates, then lightly drizzle 1/2 tsp. sesame oil ontop of each. Enjoy!