• Ingredients: 31
  • Serves: 8

Oz family stir-fried rice with organic coconut oil, softened, medium shrimp, cleaned and deveined, or one 8-ounce package tempeh, medium yellow onion, chopped, garlic cloves, peeled and minced, minced fresh peeled ginger, sliced shiitake mushrooms, low-sodium soy sauce or tamari, sriracha chile sauce, toasted sesame oil, snow peas, chiffonade-cut kale, large carrot, peeled and shredded, cooked short-grain brown rice, eggs, rice wine vinegar, mirin, pure maple syrup, sea salt and fresh-cracked black pepper, scallions , sliced thin, toasted sesame seeds.

Ingredients

  • 3 tbsps. organic coconut oil, softened
  • 1 lb. medium shrimp, cleaned and deveined, or one 8-ounce package tempeh
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, peeled and minced
  • 1 tbsp. minced fresh peeled ginger
  • 1 cup sliced shiitake mushrooms
  • 1/3 cup soy sauce tamari
  • 2 tbsps. sriracha chile sauce
  • 2 tbsps. toasted sesame oil
  • 1 cup snow peas
  • 2 cups chiffonade-cut kale
  • 1 large carrot, peeled and shredded
  • 4 cups cooked short-grain brown rice
  • 3 eggs
  • 2 tbsps. rice wine vinegar
  • 2 tbsps. mirin
  • 2 tbsps. pure maple syrup
  • Sea salt and fresh-cracked black pepper
  • 2 scallions , sliced thin
  • 4 tbsps. toasted sesame seeds

Apples

  • 2 1/2 lb. apples, preferably Granny Smith or another nutritious variety
  • 1/2 cup honey
  • 1 tbsp. unbleached all-purpose flour, whole-wheat flour, or rice flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

Topping

  • 3/4 cup unbleached all-purpose flour, whole-wheat flour, or rice flour
  • 3/4 cup rolled oats
  • 1/2 cup chopped walnuts
  • 1/2 cup dark brown sugar, firmly packed, or 1/2 cup honey
  • 1/2 cup unsalted or salted butter, melted

For the garnish:

Directions

  1. Step 1 1. Add 1 tablespoon oil to a large cast-iron skillet over medium-low heat. Add the shrimp and cook them on both sides until they are pink and completely opaque and cooked through, about 5 minutes.

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  2. Step 2 Remove the shrimp from the pan and set them aside in a bowl. (If you’re substituting tempeh, thaw if frozen, then place in a large cast-iron skillet with half the coconut oil over medium heat.

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  3. Step 3 Use a wooden spoon to break the tempeh brick apart into small pieces and fry them until cooked through and some pieces are crispy, 5 to 8 minutes.

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  4. Step 4 2. Increase the heat to medium, add 1 more tablespoon oil, and sauté the chopped onion for 2 minutes, until softened but not browned.

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  5. Step 5 Add the garlic and ginger. Stir continuously to make sure the garlic does not burn. After 2 minutes, add the mushrooms and sauté until the mushrooms are softened.

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  6. Step 6 Add the soy sauce, sriracha, and sesame oil (if using) and stir to combine. Add the snow peas, kale, and carrot and cook until the kale is slightly wilted, about 3 minutes.

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  7. Step 7 Add remaining tablespoon of oil and the rice and toss in the pan until the rice is heated through. Chop the shrimp into bite-size pieces and add them to the rice mixture.

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  8. Step 8 3. In a small bowl, whisk the eggs. Push the rice to one side of the pan and pour the eggs onto the pan surface, moving them with a spatula to scramble and cook.

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  9. Step 9 Stir the cooked egg throughout the rice. Drizzle the rice with the vinegar, mirin, and syrup and give it a final toss before serving with a sprinkle of salt and pepper, sesame seeds, and thinly sliced scallions.

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Nutrition information

Calories 396 Carbohydrates 68 g (23%)
Fat 10 g (15%) Protein 10 g (20%)
Saturated Fat 5 g (23%) Sodium 396 mg (17%)
Polyunsaturated Fat 2 g Fiber 4 g (17%)
Monounsaturated Fat 2 g Cholesterol 56 mg (19%)