1 Servings 30 min Cook
4 Cup Brown Rice
1 Tbsp Olive Oil
4 Extra large Egg
2/3 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/2 Cup Edamame
1 Cloves, minced Garlic
8 0 Oz Shrimp
1/2 Tsp Salt
2 Tbsp Soy Sauce
1 Tbsp Sesame Seeds
1 Tbsp chopped Scallions
Prepare rice as per package directions; set aside.
Heat 1 teaspoon of the oil in a skillet over medium heat.
Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate.
Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3-4 minutes, until soft.
Add the edamame and garlic and cook 1 more minute.
Add the shrimp and salt and cook 3 minutes, until they are bright pink.
Add the cooked eggs, rice, soy sauce, and sesame seeds, and cook 2 minutes, just until heated through.
Top with the scallions and serve.