Here is a healthy take on a satisfying meal!

1 lb. Frozen shrimp, thawed and grilled 2-3 min ea. side (until just cooked through and opaque)

2 cups Cooked brown rice (if possible cook earlier in the day or the night before and refrigerate)

1 Tbsp. Coconut oil or Extra Virgin Olive Oil (EVOO)
2 Cloves garlic, minced
1/2 Medium red or yellow onion, chopped
1 cup Carrots, chopped into small pieces

3 Eggs

1/2 cup Frozen green peas, defrosted
2 Tbsp. BRAGGS amino acids
Salt + pepper to taste

 

  1. Preheat a large wok or skillet over high heat for about 1 minute, Swirl in the oil and heat until it becomes thin. 2. Reduce heat to medium and add garlic and onion and stir about 15 to 30 seconds. 3. Add the carrots and cook until tender, about 2 to 3 minutes. 4. Move all the ingredients to a separate plate. 5. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes. 6. Add the shrimp and the peas, followed by the other vegetables and rice, stirring and tossing between each addition. Use your spatula to break up any clumps. 7. Add the BRAGGS and salt + pepper to taste. 8. Stir everything quickly around the wok until the rice is well coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. (Tip: Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch.) Taste and adjust seasonings if necessary. 9. Divide the rice among dinner plates. Serve immediately.

 

 

This is a recipe you can use on the Arbonne 28 day detox cleanse.