16 31-40 count peeled and deveined raw shrimp
1 cup shredded kale
½ red bell pepper sliced
½ yellow bell pepper sliced
½ orange bell pepper sliced
½ medium onion sliced
½ cup julienned carrots
1 cup broccoli florets
1 bag of seed of change brown and red rice with chia seeds and quinoa
1 tablespoon grapeseed oil
1 tablespoon adobo seasoning
1 teaspoon complete seasoning
3 cloves of garlic sliced very thin
Salt to taste
Freshly ground black pepper
Soy sauce
1 tablespoon gochujang
½ tablespoon honey

Follow rice packet instructions. In a large wok or sauté pan on high heat add 1 tablespoon of the grapeseed oil. Make sure it gets on the entire surface to prevent burning. Add all of the veggies except the garlic and mix. Add salt, pepper, adobo, complete seasoning and cook mixing around the veggies for about a minute.  Add a couple splashes of soy sauce and stir. Cook for about 2-3 min then add garlic. As soon as you smell the garlic add the rice, gochujang, honey and mix well with the veggies. Add another dash of soy sauce and mix well, then immediately add shrimp and cook until they turn pink. Serve in a bowl. For a vegetarian option just omit the shrimp. If you are allergic to shell fish then substitute another protein chicken beef or pork.