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Gluten Free Shrimp Bibimbap
Prep time
Cook time
Total time
Gluten Free Shrimp Bibimbap
Author: Jan Withington
Recipe type: Main
Serves: 4
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.
Notes
You can also use other vegetables and mushrooms.
Instead of steaming you can also saute in oil and season with soy sauce, salt and pepper.
Instead of steaming you can also saute in oil and season with soy sauce, salt and pepper.
