Ingredients

• 1 tablespoon oil
• 4 large eggs, whisked
• 1 red bell pepper, diced
• 1/2 cup shelled edamame
• 1 garlic clove, minced
• 1/2 pound shrimp, peeled and deveined
• 1/2 teaspoon salt
• 4 cups cooked brown rice
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame seeds
• 1 tablespoon diced scallions

Instructions

1. 1. 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.
2. 2. 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.
3. 3. Add the shrimp and salt and cook 3 minutes, until they are bright pink.
4. 4. Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.
5. 5. Top with the scallions and serve.