Sprouted Rice Shrimp Stir Fry

Instructions

1. Bring one cup of water to a boil and add rice. Simmer for about a half hour, until water is absorbed. Time will vary according to brand of rice and your pan, so just keep an eye on it. Cooked rice keeps well in a covered pot, so I like to get the rice cooked before I start everything else, to avoid worrying about timing everything perfectly.
2. Chop broccoli florets and stems into small bite-size pieces and microwave for 1 to 1 ½ minutes until slightly tender.
3. Dissolve cornstarch in soy sauce.
4. Heat a large skillet, add coconut oil, and cook onion and garlic until barely soft, about 3 minutes. Add red pepper and semi-cooked broccoli and continue stir-frying until they’re both cooked to your taste. (I can’t tell you how long — just nibble until you’re happy.)
5. Turn down the heat, add shrimp and cook. Pre-cooked thawed shrimp will take only a minute to warm through. If it’s raw, or cooked but frozen, you’ll need a few minutes longer. Again, use your senses to tell you when it’s ready. Shrimp doesn’t take long to cook, and it gets rubbery when over-cooked.
6. Add soy sauce mixture, and cook briefly until cornstarch thickens. Serve stir-fry with sprouted rice.