Loaded with veggies!
Ingredients:
Per 4-5 servings-
- 2 tablespoons olive or avocado oil
- 2 teaspoons minced garlic
- 1/2 teaspoon minced ginger
- 1 red pepper, cut lengthwise and halved
- 2 green onions, chopped
- 3/4 cup peas
- 3/4 cup green beans
- 1 carrot, shredded
- 2 eggs, whisked
- 1 cup baby shrimp, cooked
- 1 cup short-grain rice, cold leftover rice (cook the day before)
- 1.5-2 tablespoons thai seasoning paste
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
Instructions:
-
Heat the oil in a wok or skillet. Add the garlic and ginger, and cook for just a minute before adding the peppers, white parts of the green onions, peas, green beans, and carrot. Cook for about 4-5 minutes.
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Move the vegetables to one side of the wok/pan and add the eggs to the other side. Cook to a scramble, and then combine with the rest of the vegetables for a minute or two.
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Add the shrimp and combine with vegetables. Cook for another minute.
- Add the rice along with the thai seasoning paste, soy sauce, oyster sauce, and green part of the green onions (save some for garnish). Toss until combined, and then remove from heat.
- Garnish with green onions and serve!