Stir-Fried Rice with Steamed Shrimps

Chop up Onion (1/4) and dice Carrot (1/4) (try to go as small as you can).

Take a pack of White Rice (1 pckg) and rinse the content under running water.

In a skillet heat up Sesame Oil (1 tsp) and Coconut Oil (1 tsp). Saute’ the onion and carrot on low heat until soft-ish for about 3-5 minutes.

Add the rice, the Tahini (1 tsp) and stir for 3-5 minutes. Set aside.

Meanwhile get some nice Shrimp (6) and steam (or boil) them for 3-4 min or until pink in color.

In a bowl beat up Eggland's Best Classic Egg (1), Egg White, Milk (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Scramble the eggs in the same skillet where you just cooked the rice. No cleaning needed and no need to add extra oil either!

Lay rice into a large bowl, top it off with the scrambled eggs, shrimps and come Fresh Parsley (to taste).