Serves: 3
Ingredients:
- 1 cup (185g) rice, uncooked
- 2 tbsp. olive oil
- 1 carrot, peeled, sliced
- 1 pepper, chopped
- 1 small onion, sliced
- 3 garlic cloves, sliced
- 1 small zucchini, sliced
- 1 ½ tbsp. ginger, grated
- pinch of chili flakes
- 9 oz. (250g) shrimps
- 2 tbsp. soy sauce
- 1 tsp. flour
- ⅔ cup (160ml) water
- 1 tbsp. coconut palm sugar
Directions:
- Cook the rice according to the instructions on the packaging.
- In a wok (or large frying pan), heat 1 tbsp. of oil. Sauté the carrots, peppers and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chili.
- Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.
- Mix the soy sauce with the flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.
Prep time: 15 minutes / Cook time: 15 minutes
Nutrition: 436 calories, 22g Protein, 63g Carbs, 11g Fat