Shrimp and brown rice stir fry

I use my rice cooker at least once a week to keep a steady supply of brown rice handy in the fridge for quick stir fry meals.  By adding an egg to the pan with the rest of the ingredients it makes it all stick together well but keeps the texture nice and light.  This is so easy to prepare and take with you to work, school or a picnic and is perfectly balanced to last you several hours.

3 oz. cooked shrimp (I used the baby ones)
1 tsp onion, finely chopped
1 Tbsp bell pepper, any color, diced
2 tsp oil (I used peanut oil but any will work)
1 cup cooked brown rice
1 egg
dash of chili flakes or cayenne pepper, to taste (optional)
1/2 tsp sesame seeds

Heat saute pan to medium heat and add oil.  Saute onion and bell pepper for 2 minutes, stirring frequently.  Add shrimp, rice and chili flakes or cayenne pepper, if using.   Mix well and crack egg into mixture and scramble into the mixture to cook a few minutes to heat thoroughly.  Serve with sesame seeds on top with a small salad on the side and enjoy!

1 Serving:  approx.  26 g Protein,  41 g Carbs,  13 g Fat                                 Yield: 4 Blocks