coconut rice + shrimp with steamed carrots and sallad

After picking through the fridge and tossing a little Basmatti rice on the stove to boil, I pan fried pre-cooked shrimp in a tsp or so of garlic butter until browned, then added diced green onion, red and yellow peppers, and mushrooms. Just before they were ‘cooked’, I threw in some shaved coconut, some garlic powder, dill, and a sprinkle of curry powder. Then, I drained the rice and stir-fried it with the rest.

What put it over the top, though, was the addition of a little miso and some left over bacon, which I chopped fine and added with a touch of soy before serving.

The carrots were simply steamed with a touch of dill, and the ‘sallad’ was some left over romaine hearts topped with a bit of shredded old cheddar and a drizzle of ceasar sallad dressing.

As I’ve explained to my BF on a number of occaisions, this sort of meal can be made with a minimal amount of fat, salt, and preservatives and makes use of ‘left overs’ rather than processed ‘foods’, so it’s healthy as well as deliscious!