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Ingredients
1½ to 2 cups Jasmine rice - naturally gluten free; cook according to package directions.
Sempio Gochu Jang Hot & Sweet Chili Sauce - gluten free
2 tablespoons San J Tamari Soy Sauce - gluten free
olive oil
toasted sesame seeds
1 pound jumbo wild caught shrimps, shelled, deveined and chopped
2 to 3 organic bok choy, sliced
½ of small Chinese cabbage
½ cup to 1 cup carrots matchsticks
2 green onions, sliced
salt and pepper
2 cloves garlic, minced
4 large eggs
3 tablespoons butter, divided
Instructions
- Season shrimps with salt and pepper.
- Fill a double boiler with water about ⅓ full. Arrange the bok choy, cabbage and other vegetables you are using. Put a lid on and steam the vegetables for few minutes until wilted.
- Heat a non stick pan or wok to medium heat. Melt half of the butter then add shrimps. Cook until done. Transfer shrimps to a plate. On the same wok, melt the remaining butter the garlic. Let the garlic sizzle a little bit then add rice. Cook rice until slightly crunchy and season with salt and pepper.
- On a small nonstick pan, add a splash of olive oil and cook the eggs one by one sunny side up.
- Place rice into 4 bowls, top with steamed vegetables, shrimps, carrots, chili sauce and garnish with green onions and toasted sesame seeds.
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