Shrimp Curry Fried Rice

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  4 oz or 113g

• Brown rice

  Long-grain, cooked

  1 cup or 195g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Curry powder

  Spices

  1 tbsp or 6g

• Spinach

  Raw

  1 cup or 30g

• Lime juice

  Raw

  2 tsp or 10g

Directions

1. Prepare rice as perr package directions; set aside.
2. Melt the coconut oil in a wok or large frying pan over a medium to high heat. Add the onion and stir-fry for 1 minute, then add the garlic and ginger and cook for a further minute. Toss in the chopped shrimp, red pepper, and half of the curry powder and stir-fry for 2 minutes.
3. Add the rice, crumbling it between your fingers as you drop it in, then pour in 2 tablespoons of water. Stir-fry for 2 minutes until the rice is warmed through and the shrimps are completely cooked.
4. Add the remaining curry powder, along with the spinach, and stir until the spinach has wilted slightly and the curry powder is evenly distributed.
5. Finish with a squeeze of lime juice and serve. Enjoy!