Easy Stir Fry

Makes 2 servings!

Price Per Serving $4.96

Ingredients

• 1 Bag of Frozen XL Shrimp

• 1 Stir Fry Kit

• 1 Cup Brown Rice

• 1.5 TBS Avocado Oil

• 1/4 tsp Onion Powder

• 1/4 tsp Garlic Powder

• 1/4 tsp Salt

Instructions

1. The night before, pull your shrimp out of the freezer to defrost in the fridge. If you forget to do this, you can force thaw them under cold water the day you are ready to cook them.

2. Next, get your rice started - take 1 cup of brown rice and rinse thoroughly (I like to use a sieve).

3. Once rinsed, add 1 cup of rice and 1 cup of water to your instant pot. Set to pressure cook for 22 minutes.

   **If you don't have an instant pot, follow the instructions on the back of the rice bag to cook on the stove!**

4. Once shrimp are thawed, remove the tails, and pat dry with paper towels.

5. Preheat a wok or large pan. Add 1/2 TBS oil to the pan.

6. Add the shrimp to the hot pan and lightly season with 1/4 tsp salt, 1/4 tsp onion powder, and 1/4 tsp garlic powder.

7. Flipping a few times, cook until shrimp have an internal temperature of 145°.

8. After shrimp are cooked, remove from pan and set aside.

9. Add 1 TBS of avocado oil to the hot pan.

10. Add the bag of stir fry vegetables to the hot oil and mix.

11. Cover and cook for approximately 6 minutes, tossing regularly.

12. After veggies are cooked, add the shrimp back to the pan and pour in the stir fry sauce packet.

13. Coat all veggies and shrimp in the sauce.

14. Serve 1/2 the shrimp and 1/2 of the veggie mixture over 1/2 cup of brown rice.

15. Enjoy!

    
    

    Don't forget to say grace! ✨

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Pro Tips

-Try this with chicken tenderloins or even salmon instead of shrimp!

-Mix it up with the different flavor stir fry kits they have!

-Double the recipe for 2 days of dinner and one day of cooking!

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Nutrition Facts Per Serving

Calories: 429

Fat: 12g

Carbs: 50g

Protein: 32g

Fiber: 6.1

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