Cooking Instructions
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Step 1
In a small saucepan over medium high heat, add one cup of water and bring to a boil. Add the
Brown Rice (115 g)
and stir. Once the right has been brought to a boil, stir again and cover. Reduce heat to medium low and simmer for 20 minutes until all water is absorbed.
Step 2
Remove from heat and fluff rice with a fork, set aside, covered, until plating.
Step 3
Pat dry
Shrimp (12)
with paper towels, and set aside. Heat a large saute pan over medium high heat. Add one teaspoon of
Sesame Oil (5 mL)
to the pan and swirl pan evenly to coat the bottom. Once oil is hot, using tongs, carefully add the shrimp to the pan in a single layer.
Step 4
Cook for thirty seconds on each side and remove the shrimp. Set aside.
Step 5
Add the remaining
Sesame Oil (5 mL)
to the pan. Add the
Onion (1/2)
,
Garlic (2 cloves)
, and
Carrot (1)
and saute for two minutes, stirring occasionally.
Step 6
Add
Kale (75 g)
to the pan and saute for one minute.
Step 7
Add the
Chicken Broth (60 mL)
and stir to combine.
Step 8
Return the shrimp to the pan and toss. Add
Gluten-Free Hoisin Sauce (30 mL)
and
Scallions (2 stalks)
and stir until well combined. Cook for one minute. Remove from heat.
Step 9
Place rice in the center of two plates. Add shrimp stir fry on top of the rice.
