Makes 6 servings
•3 cups cooked brown rice
•3 cups cooked broccoli florets
•1 lb large peeled and deveined shrimp
•1 teaspoon garlic powder
•½ cup liquid egg substitute
•1 medium onion, chopped
•2 cloves garlic, diced
•1 bunch green onions, sliced (reserve ¼ cup for garnish)
•1 tbsp sesame oil
•1 tsp crushed red pepper flakes (more or less to taste)
•1 ½ tbsp reduced sodium soy sauce (or more to taste)
•½ tbsp fish sauce
•salt and freshly ground black pepper
In a bowl, season shrimp with salt, pepper, and garlic powder.Season egg substitute with salt and pepper.
In a wok or large skillet prepared with nonstick spray, sauté rice on medium-high heat until it starts to brown. If it starts to stick, add a little water and scrape bottom of pan using a wooden spoon. When rice is browned, remove from pan and set aside.
Add more nonstick spray to wok if needed. Add egg substitute and scramble until set. When cooked, remove from pan and set aside.
Turn up heat to high and add sesame oil. Saute onions, scallions, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and saute until no longer translucent. Add rice, broccoli, and cooked egg along with soy sauce and fish sauce, stirring occasionally for about 2 minutes. Garnish with scallions and serve.
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