- Brown rice: 2 cups (I like short grained or basmati)
- Low sodium vegetable broth: 4 cups
- Automatic Rice Cooker
- A deep large frying pan
- Green onions: 2 stalks
- Coconut oil spray (to coat the large frying pan)
- 1 onion
- Egg whites: 1 cup
- Raw shrimp: 24 oz
- Coconut aminos: 1/2 cup
- Garlic: 4 cloves
- Ground ginger: 1/2 teaspoon
- Mung bean sprouts: 1 cup
- Wash the rice and add to the automatic rice cooker. Add 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.
- Wash and chop the green onions in small squares. Mince the cloves of garlic with food processor or knife.
- Wait until the brown rice is cooked (about 45 minutes, you can start this part in morning and leave it ready to continue when you get home in the evening for faster prepping).
- Once the brown rice is ready, coat the large frying pan with coconut oil spray and heat on medium-high heat.
- Cook the egg whites as if they were scrambled eggs in a medium sized frying pan and set side.
- Toss the onions and garlic in the pan until the onions soften. Add some of the vegetable broth if you need more liquid to get them to soften.
- Add the shrimp to the pan. Cover the shrimp with the ground ginger. Cook for 2-3 minutes, just until they are no longer translucent then add the mung beans to the pan.
- Add the cooked rice into the pan. Now use a spoon and stir (make sure the pan is large enough for this, you need enough room to move the ingredient around and mix. Maybe use a pot if you do not have the large pan).
- Add the egg whites into the pan.
- Add the coconut aminos slowly to the pan, stir and mix ingredients.
- Top with chopped green onions.
- When serving, it can be estimated, but it is about 1 cup per serving of brown rice and 4 oz of cooked shrimp. Enjoy!