Serves: 3
Prep: 15 mins
Cook: 15 mins

436 kcal
11g Fats
63g Carbs
22g Protein

Gluten-Free, Dairy-Free, High-Protein

• 1 cup (185g) rice, uncooked
• 2 tbsp. olive oil
• 1 carrot, peeled, sliced
• 1 pepper, chopped
• 1 small onion, sliced
• 3 garlic cloves, sliced
• 1 small zucchini, sliced
• 1 ½ tbsp. ginger, grated
• a pinch of chili flakes
• 9 oz. (250g) shrimps
• 2 tbsp. soy sauce
• 1 tsp. potato flour
• ⅔ cup (160ml) water
• 1 tbsp. coconut palm sugar

Cook the rice according to the instructions on the packaging.

In a wok (or large frying pan) heat 1 tbsp. of oil. Sauté the carrots, peppers and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chilli.

Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.

Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1-minute stirring frequently. Serve with cooked rice.