1 1/2 pounds large shrimp. deveined, tails removed
1 small head of broccoli
4 large eggs
1/2 teaspoon Kosher salt, divided
1 Tablespoon sugar
4 teaspoons soy sauce, low sodium
2 teaspoon ginger, crushed
2 garlic cloves, crushed
3 Tablespoons olive oil
3 cups cooked rice, brown for more fiber and nutrients; white if preferred
1 Tablespoon toasted sesame oil
1 Tablespoon rice vinegar
Slice broccoli florets from stem. Further chop so all florets are about the same size. Place in medium-size mixing bowl.
Trim white part of scallions into the size of dimes. Add to bowl.
In a separate small mixing bowl, whisk 4 eggs to combine and season with 1/4 teaspoon salt.
In another small mixing bowl, whisk sugar, soy sauce and 1/4 teaspoon salt. Mix in ginger and garlic cloves.
Heat 1 tablespoon olive oil in large cast iron skillet over medium-high heat. Add broccoli and scallions and toss with oil. Allow broccoli and scallions to cook without mixing for about 5 minutes, or until slightly charred. Then mix and cook for about 2 minutes. Transfer to same bowl.
Quickly add shrimp to skillet, cooking for about 5 minutes, or until shrimp are fully pink and heated through. Place in bowl with broccoli and scallions.
Heat remaining 2 tablespoons of olive oil in cast iron skillet. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds.
Add the rice and soy sauce mixture to eggs, tossing well to combine. Press down on mixture, to create an even layer in the skillet. Cook without mixing until rice is slightly crisped on one side, about 5 minutes.
Return veggies and shrimp to skillet and toss well to combine.
Add sesame oil and rice vinegar, continue to stir. Remove from heat.
Divide evenly amongst 5 bowls (or save a bunch for leftovers :).
Too complicated? Let’s simplify:
Heat a teaspoon of sesame oil in a large skillet. Add minced garlic and onion and 1 cup frozen broccoli. Cook until vegetables are tender. Microwave a 90-second pouch of brown rice. Add rice to skillet with 1–2 tablespoons low sodium soy sauce. Push rice mixture to the side of pan, add two eggs and scramble. Mix it all together. Top with leftover chicken or shrimp, or not…season and enjoy!
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.