Chili-Dusted Garlic Shrimp Over Veggie Fried Rice

• 1/2 tablespoon Coconut Oil
• 1 Shallot
• 1 tablespoon Minced Garlic
• 2 bunches Baby Bok Choy
• 2 teaspoons Minced Ginger
• 1 cup Cooked Brown Rice
• 3/4 cup Steamed Chopped Carrots
• 1 dash Black Pepper
• 1 teaspoon Extra Virgin Olive Oil
• 1/2 pound Large Shrimp
• 1 teaspoon Chili Powder
• 1 dash Red Chili Flakes
• 1 teaspoon Sliced Garlic

1. For the Rice:rnIn a skillet, heat 1/2 TB Coconut Oil on Medium
2. Add:rn1 Chopped Shallotrn1TB Minced GarlicrnFresh Ginger (I minced about 3/4 inch from the root)
3. Cut 2 Bunches of Baby Bok Choy (rinse well), separating the leafy partrnAdd the Bok Choy to skillet & stir - let cook for 3-5 min
4. Mix in:rn1 Cup Cooked Brown Rice rn3/4 Cup Steamed CarrotsrnThe leafy Bok Choy, chopped
5. Season with Black Pepper and heat for 2-3 min
6. In a separate skillet, heat 1 teaspoon Extra Virgin Olive Oil
7. Place about 1/2 Lb Large Shrimp in and sprinkle with Chili Powder, Red Chili Pepper Flakes & 1 Teaspoon Sliced Garlic
8. Flip and sprinkle other side with Chili Powder
9. When shrimp is cooked through (turns white) serve over rice

coconut oil, shallot, garlic, bok, ginger, carrots, black pepper, olive oil, shrimp, chili powder, red chili flakes, garlic

Taken from food52.com/recipes/23786-chili-dusted-garlic-shrimp-over-veggie-fried-rice (may not work)