Thai Shrimp Stir-Fry with Brown Rice

Ingredients

• 1 lb Shrimp
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Bell peppers
• 2 cloves Garlic
• 1 tsp Ginger
• 3 tbsp Coconut aminos
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1.5 cups Brown rice
• 2 cups Water

Instructions

1. 1Measure the 1.5 cups of brown rice and the 2 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, off the heat for 5 minutes.
2. 2While the rice is cooking, prepare your vegetables and shrimp. Peel and devein the 1 lb of shrimp if needed. Cut the 1 cup of carrots into 1/4-inch thick rounds. Cut the 1 cup of bell peppers into 1-inch pieces. Ensure the 1 cup of broccoli florets are bite-sized.
3. 3Peel and finely mince the 2 cloves of garlic and grate the 1 tsp of ginger.
4. 4Heat a wok or large skillet over medium-high heat (around 375°F or 190°C).
5. 5Add the minced 2 cloves of garlic and grated 1 tsp of ginger to the hot wok. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
6. 6Add the 1 lb of shrimp to the wok. Stir-fry for 2-3 minutes, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
7. 7Add the 1 cup of broccoli florets, 1 cup of carrots, and 1 cup of bell peppers to the wok. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
8. 8Pour in the 3 tbsp of coconut aminos, 1 tbsp of fish sauce, and 1 tbsp of lime juice. Stir everything together to coat the shrimp and vegetables evenly. Cook for 1 minute more, allowing the sauce to thicken slightly.
9. 9Fluff the cooked 1.5 cups of brown rice with a fork. Serve the Thai shrimp stir-fry mixture over the prepared brown rice.

Substitutions

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