INGREDIENTS
1 lb. peeled and deveined shrimp
2 garlic cloves, grated
1 inch piece ginger, peeled and grated
1/4 tsp. black pepper
3 tsp. vegetable oil
2 large eggs, beaten
2 cups pineapple chunks
1/2 lb. green beans, cut in 1-inch pieces
3 cups cooked brown rice
2 TBSP. less sodium soy sauce
3 scallions, sliced
1/4 cup roasted unsalted peanuts, roughly chopped
DIRECTIONS
Toss together shrimp, garlic, ginger and pepper.
Heat 1 tsp. of oil in a skillet over medium-high heat.
Add eggs and cook, stirring until scrambled and cooked through, 1 to 2 minutes, set aside.
Wipe skillet clean, add 1 tsp. of oil and increase heat to high.
Add shrimp and cook, stirring occasionally, until opaque and pink, 3 minutes; set aside.
Wipe skillet clean and heat the remaining 1 tsp. oil over high.
Add pineapple, rice and beans and cook until crisp-tender, 2-3 minutes.
Stir in shrimp and eggs and cook to reheat.
Remove from heat and stir in soy sauce and scallions.
Serve topped with peanuts.
Serves 4.
