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Prep Time: 20 mins | Cook Time: 40 mins | Serves: 4

Ingredients

Cilantro Salsa

• 1 garlic clove, minced

• ½ jalapeño pepper, seeded and chopped

• 1 c cilantro leaves, chopped

• ½ c mint leaves, chopped

• 1 small onion, chopped

• 2 tsp lemon juice

• 1 Tbsp seasoned rice vinegar

• Pinch white pepper

Shrimp Fried Rice

• 2½ c cooked long-grain brown rice, cooled

• 2 eggs, beaten

• Oil spray

• 1 Tbsp vegetable oil

• 1 small onion, diced

• 1 garlic clove, minced

• ½ lb small raw shrimp, peeled

• 3 c diced colorful vegetables, red bell pepper, green peas, bok choy, carrots

• 2 Tbsp oyster sauce or hoisin sauce

• 2 Tbsp low-sodium chicken broth

• 2 green onions, chopped

• ½ tsp white pepper

• 1 tsp toasted sesame oil

Directions

1. In a food processor or blender, combine all cilantro salsa ingredients, pulsing 4-5 times. Let rest 30 minutes to allow flavors to meld. Use within a couple of days.

2. Fork through cold rice to separate clumps.

3. Bring wok or heavy pan to medium heat, add oil spray, and scramble eggs until lightly set. Set aside.

4. Return wok to the burner, bringing to medium-high heat, then add oil and let heat. Stir-fry onion and garlic for 2 minutes to wilt onions. Add shrimp, vegetables, oyster sauce (or hoisin), and broth. Stir-fry another 3 minutes. Add rice and mix well.

5. Return eggs to the wok and season with green onions, white pepper and sesame oil. Top with salsa.

Nutrition: (per serving) Calories: 304 kcals | Total Fat: 8 g | Saturated Fat: 1 g | Sodium: 346 mg | Carb: 46 g | Protein: 14 g | Fiber: 8 g.

Providence Heart Guide 2019
Basecamp Prevention + Wellness, Providence | providencebasecamp.org