Spicy Shrimp and Veggie Rice Bowl
Thanks to April Arnold and her 3HUNGRYMONKEYS blog for this recipe!
(adapted from Cooking Light)
• 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.