Owie! I love when I find something that can be a game changer when cooking. This “recipe” is beyond delicious, it came together fairly quickly – we made a disaster of the kitchen, but that’s to be expected first time around – I think. You can substitute a different protein if you like, but shrimp works so nicely with this… Here are the details:

SHRIMP FRIED RICE with a CRUCIFEROUS BLEND (TJ), ONION, CARROTS, GREEN ONION

• 1/2 – 1# peeled, deveined shrimp, rinsed and dried
• 2 eggs, lightly beaten
• 1/2 onion sliced thin
• 2 green onions, chopped
• 2 cloves garlic, microplaned
• 1/2 – 1″ peeled ginger, microplane
• 1-2 carrots, peeled and sliced thinly
• 1 – 10oz Cruciferous Crunch Collection (Trader Joe’s) – see note*
• 1 – 10oz frozen Organic Brown Rice (Trader Joe’s or other) – see note**
• 1/2 cup low sodium beef or chicken broth
• 3 tablespoons rice wine vinegar
• 2 tablespoons coconut aminos
• 2.5 teaspoons cornstarch
• crushed red pepper to taste
• olive oil for cooking

You can make this recipe all in one pan, but I opted to use a non-stick pan to cook the egg and the shrimp (I would at least do the egg this way). It also worked out as my husband cooked the egg and then the shrimp while I cooked the veggies in stages.

1. Scramble the egg in a little oil in a hot pan – don’t let it get too dry, it will go back in the pan later. When it’s almost done, remove from heat and scoop into a clean bowl.
2. Wipe out the pan if needed – Add more oil, and cook the shrimp (amount depending upon how much you like), then place the cooked shrimp in a bowl and set aside. Note, you can also cook some of the garlic in this step…
3. In a heavy bottom stainless pan or a wok, add more oil then add your carrots, onions (and whatever other veggies you like) and cook a few minutes.
4. Add more oil to the pan (move over other items in pan) and add the bag of Cruciferous blend veggies – stir and cook until starting to get a little brown and tasty, mix all vegetables together. Then clear a little spot, add garlic and ginger and cook 30 seconds (add a touch more oil if needed).
5. Move the veggies to the side, add a little more oil, then add cold rice – spread in a layer and let sit for a minute, then mix, let sit, wait, mix until some of the rice starts to get crispy.
6. In measuring cup, mix up the broth, rice wine vinegar, coconut aminos, cornstarch and crushed red pepper. Pour into hot pan, stirring to blend in. Turn stove off and serve!

*Note: The Cruciferous Crunch Collection veggie pack from Trader Joe’s is a blend of shaved (like coleslaw) veggies that include: Kale, Brussels Sprouts, Broccoli, Green Cabbage & Red Cabbage – talk about getting your daily veggies!!

**Note: Organic Brown Rice (COLD) – you can make rice (we like brown rice with this dish), cool and then refrigerate and use it if it’s cold (very important), or you can buy frozen cooked brown rice, put in fridge while you’re prepping and it’ll be ready to cook with the above instructions. I buy Trader Joe’s Organic Brown Rice, it’s excellent. Read an article from the Kitchn about TJ Brown Rice here.

This recipe has no soy (but always check each ingredient) – you can opt to use soy sauce on top – my husband said that overpowered the dish and you lost the overall taste. He ate some plain (my preference) and said it was much better. The Cruciferous Crunch Collection blend of veggies is excellent (Trader Joe’s) – highly recommend, and it’s all shaved thin so it cooks quickly!

🍽️ Until next time…