• 1 cup (185g) rice, uncooked

• 2 tbsp. olive oil

• 1 carrot, peeled, sliced

• 1 pepper, chopped

• 1 small onion, sliced

• 3 garlic cloves, sliced

• 1 small zucchini, sliced

• 1 ½ tbsp. ginger, grated

• pinch of chili flakes

• 9 oz. (250g) shrimps

• 2 tbsp. soy sauce

• 1 tsp. potato flour

• ⅔ cup (160ml) water

• 1 tbsp. coconut palm sugar

1. Cook the rice according to the instructions on the packaging.

2. In a wok (or large frying pan), heat 1 tbsp. of oil. Sauté the carrots, peppers and garlic for 3 minutes. Then add zucchini and continuously stir for about 5 minutes. Add ginger and season with salt and chili.

3. Move the vegetables to the edge of the pan. Add in the remaining 1 tbsp. of oil and cook the shrimps on the other side of the pan. Fry on high heat, continuously stirring, for about 1 minute. Mix with vegetables and cook for another minute.

4. Mix the soy sauce with the potato flour, water and sugar. Pour the mixture into the pan and bring to a boil, simmer for 1 minute stirring frequently. Serve with cooked rice.