Spicy Shrimp and Veggie Rice Bowl

Thanks to April Arnold and her 3HUNGRYMONKEYS blog for this recipe!
(adapted from Cooking Light)
Serves 2-3

• 1 cup dry Batsmati or brown Rice
• 1/2 pound shrimp
• 1 bunch chard (or spinach or kale or other green you like), cut into ribbons
• 1 clove garlic
• 1/2 cup shiitake mushrooms, sliced
• 1 cup thinly sliced cabbage
• 1-2 carrots, cut into matchsticks
• 1 green onion, sliced
• 2-3 eggs (1 per serving)
• 2 tbsp. mayonnaise
• 1-2 tbsp. gochujang (find at Asian markets, or sometimes in the Asian section of the grocery store)
• 1 tsp. sesame oil
• 1 small clove garlic
Lords of Salt Black Garlic Finishing salt

Cook rice according to package directions. Heat large skillet over medium heat. If using chard, add stems first and let cook for a couple minutes in a bit of olive oil. Then add 1 clove minced garlic, sliced mushrooms, green ribbons and a pinch of sea salt. Sauté 4-5 minutes until greens are tender. (If using spinach, this only takes a couple of minutes).

Remove greens to a bowl, add a drizzle of olive oil to pan and then add shrimp. Sprinkle with a bit of sea salt. Sauté for a couple of minutes until shrimp is no longer pink. Remove to a small bowl.

Build bowls with a big scoop of rice, topped with greens, shrimp, and raw veggies. I usually put each thing in its own little section to make it pretty, but hey, a pile works too.

In a small bowl mix mayonnaise, 1 small clove garlic (smashed into a paste), sesame oil, and gochujang. Stir well until ingredients are blended into a thick sauce.

Add another drizzle of olive oil to the pan. Break eggs into pan and turn down to medium low. Cook slowly until white are done for a perfectly yolky sunny side up egg. Slide egg on top of bowls and sprinkle with a bit of finishing salt and green onion.

Doris Steere