Easy Shrimp Stir-fry

Stir-fries are one of my favourite meals for lunch or dinner. Sometimes I feel they taste better as left-overs! I also love that preparing them only involves one pan- less clean up! If you're bored over the same chicken-and-brown rice meal, this will surely add some flare to your diet. Shrimp are a low-calorie, fat-free source of protein making it an excellent option to poultry. Varying your veggies used can also help make this meal very versatile. This clean and easy recipe is full of flavour and visually pleasing: a win-win for the busy fitness enthusiast!   Easy Shrimp Stir-fry *yields 2 servings 2 tsp coconut oil 200 g stir-fry veggies (frozen/fresh- broccoli, peppers, onions, snap peas, mushrooms) 8 oz shrimp (thawed, pre-cooked, deveined, tails removed) 1 cup brown rice, cooked 1 whole egg (optional, can sub 2 egg whites) Soya sauce, to taste (optional) 1) Pre-heat large sauce pan/wok with coconut oil on med-high heat 2) Cook veggies in pan until broccoli is a bright green (approx 5-6 mins) 3) Add shrimp; cook for approx 2-3 mins 4) Add in rice; stir all ingredients until well-blended 5) Pour scrambled whole egg or egg whites over mixture, stirring often 6) Add optional soya sauce and stir; Cool for approx 3-5 mins and serve Macros: (Per serving): Calories: 346; Fat: 11 g; Carbs: 28 g; Protein: 27 g  

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