Shrimp Rice Bowl
Ingredients
- ⅓ cup soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons orange marmalade
- 1 tablespoon chili paste
- ½ pound cooked shrimp
- 3 cups water
- 2 cups uncooked jasmine rice
- 2 tablespoons olive oil
- 2 cups sugar snap peas
- 1 orange bell pepper, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 sweet onion, cut into 1/2-inch dice
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- ¼ teaspoon sesame oil
- 1 ½ teaspoons sesame seeds
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Instructions
- Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
- Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
- When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
- Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.
Source
Original recipe: View Original