Ingredients
Scale
- 1 tablespoon oil
- 4 large eggs, whisked
- 1 red bell pepper, diced
- 1/2 cup shelled edamame
- 1 garlic clove, minced
- 1/2 pound shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 4 cups cooked brown rice
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame seeds
- 1 tablespoon diced scallions
Instructions
- Heat 1 teaspoon of oil in a large skillet over medium heat.
- Add the whisked eggs and cook, stirring gently, for about 1 minute until softly scrambled. Transfer eggs to a plate.
- Add the remaining oil to the skillet.
- Add the diced red bell pepper and cook for 3–4 minutes until softened.
- Stir in the edamame and minced garlic and cook for 1 additional minute.
- Add the shrimp and kosher salt. Cook for about 3 minutes, until the shrimp turn bright pink and opaque.
- Return the scrambled eggs to the skillet.
- Add the cooked brown rice, soy sauce, and sesame seeds. Stir and cook for about 2 minutes until heated through.
- Top with diced scallions and serve warm.
Notes
- Day-old rice works best because it stays fluffy and doesn’t become mushy.
- Swap shrimp for chicken, tofu, or extra vegetables if desired.
- Add extra vegetables like peas, carrots, mushrooms, or broccoli for more texture and nutrition.
- Use tamari instead of soy sauce for a gluten-free option.
