Brown rice 2 cups ( I like short grained or basmati)
Low sodium vegetable broth 4 cups
Automatic Rice Cooker
a deep large frying pangreen onions 2 stalks
coconut oil spray to coat the large frying pan
1 cup egg whites
24 oz raw shrimp
coconut aminos 1/2 cup
4 cloves of garlic
1/2 teaspoon of ground ginger
1 cup of mung bean sprouts
1. Wash the rice and add to the automatic rice cooker. 4 cups of vegetable broth for every 2 cups of brown rice. Make sure you choose the brown rice setting if your rice cooker has the option.
2. Wash and chop the green onions. Chop the onion in small squares. Mince the cloves of garlic with food processor or knife.
3. Wait till the brown rice is cooked (about 45 minutes, you can start this part in am and leave it ready for when you get home in the evening for faster prep).
4. Once the brown rice is ready. Coat the large frying pan with spray coconut oil and heat on medium high heat.
5. Cook the egg whites as if they were scrambled eggs in a medium sized frying pan and set side.
6. Toss the onions and garlic in the pan until the onions soften. Add some vegetable broth if you need more liquid to get them to soften.
7. Add the shrimp. Cover the shrimp with the powdered ginger. Cook for 2-3 minutes. Just until they are no longer translucent. Add the mung beans to the pan.
8. Add the cooked rice into the pan. Now Use a spoon and stir (make sure you pan is large enough for this. you need enough room to move the ingredient around and mix. Maybe use a big pot if you do not have the large pan).
9. Add the egg whites in to the pan.
10. Add the coconut aminos slowly all over as you stir and mix ingredients.
11. Top with chopped green onions.
12. Enjoy! When you serve you can eyeball it but it is about 1 cup per serving of brown rice and 4 oz of cooked shrimp.