Dinner Recipes

Shrimp Fried Broccoli Rice

Shrimp Fried Broccoli Rice



Shrimp Fried Broccoli Rice

Serves: 5


4 teaspoons Napa Valley organic olive oil divided
3 Organic Valley omega 3 eggs beaten
3 tablespoons San j tamari lite 50 less sodium soy sauce
2 tablespoons Kikkoman plain rice vinegar not the seasoned kind
1 teaspoon Napa Valley organic sesame oil
1/2 teaspoon black pepper
1 5 1/2 ounce package organic diced onion
3 cloves Melissas organic garlic chopped
1 1/2 12 ounce packages Gelsons Riced Broccoli about 4 1/2 cups
8 ounces jumbo cooked shrimp with tail off from our seafood department diced into 1/2 inch pieces
2 cups Ready Pac shredded red cabbage
1 cup Flav r pac frozen peas and carrots thawed
1 cup Woodstock organic frozen sweet corn thawed
1 cup Seapoint Farms shelled edamame thawed
1 bunch scallions green and white parts thinly sliced about 1 cup


Heat one teaspoon olive oil in a small nonstick pan over medium low heat. �Add eggs and cook undisturbed until set, flip over and brown lightly on the other side. �Transfer to a cutting board and slice into 1/4 inch x 1 inch thick strips.

While eggs are cooking, combine soy sauce, rice vinegar, and pepper.

Heat remaining tablespoon of olive oil and teaspoon of sesame oil in a large skillet or wok over medium high heat. �Add onion and cook for 1 1/2 minutes. �Add garlic, riced broccoli, shrimp, cabbage, mixed veggies, and edamame, drizzle with soy sauce and vinegar and cook for 2 1/2 minutes, tossing. �Add the scallions and egg strips and cook two more minutes, until everything is heated through.