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

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 suga

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