Recipe: Low Carb High Protein Shrimp Fried Rice

• 8 ounces Kaizen rice
• 3/4 pound shrimp, peeled and deveined
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 small yellow onion, diced
• 1 carrot, diced small
• 1 tablespoon minced garlic
• 3 eggs, lightly beaten
• 2 tablespoons tamari
• 1 tablespoon hoisin sauce (optional)
• 1 teaspoon toasted sesame oil
• ⅓ cup green onions, chopped (optional)

Directions

1. Bring a pot of water to a boil, then add the rice and cook for 2 minutes. Drain, rinse under cold water, and set aside.

2. Pat the shrimp dry and season generously with salt and pepper.

3. Heat a large skillet over medium-high heat and add the oil. Once hot, add the shrimp and cook for 1-2 minutes per side, or until they turn opaque. Remove from the pan and set aside.

4. Deglaze the skillet with a splash of water, then add the diced onion and carrot. Sauté over medium heat for 4-5 minutes until softened, then stir in the minced garlic and cook for another minute.

5. Push the veggies to one side of the pan and pour in the beaten eggs. Gently scramble them for about a minute, just until they are nearly set.

6. Add the cooked Kaizen rice, tamari, hoisin sauce, and sesame oil, stirring everything together. Let it cook for another couple of minutes until the rice is fully heated.

7. Remove from heat, toss in the green onions, and serve.