You'll need approximately:
- .75 cup shredded purple carrots
- 3.75 cups cold, steamed Jasmine Rice
- .50 cup chopped yellow onion
- 1 tsp ground ginger
- garlic salt
- 1 egg
- 4 basil leaves
- black sesame seeds
- .25 cup soy sauce
- tbsp agave syrup
- 1 tsp sesame oil
- 10 large raw shrimp
- 3 tbsp canola oil
- .25 tsp salt
- 2 dashes black pepper
- 2 dashes garlic salt
- 1 tbsp fresh squeezed lime juice
- 1.5 tbsp canola oil
Now for the rice. Beat the egg, a pinch of pepper, and .5 tsp of sesame oil. Set aside. Add 1.5 tbsp of canola oil to your wok or heavy frying pan. Heat to medium and add shrimp when oil starts to sizzle.Turn them as soon as they become opaque then remove from pan after the other side is done. Set shrimp aside but reserve oil for the carrots and onions. Lightly season vegetables with garlic salt then cook for about 5 minutes, depending on how tender you like them.
Set veggies aside. Add remaining 1.5 tbsp of canola oil to your wok. Increase the heat to high then add the rice.Toss so the oil coats most grains. Add the ginger and stir. Repeat process with syrup and soy sauce. I use enough sauce to make most of the rice brown without drenching it. Create a well in the center of the rice. Scramble the egg there then distribute it within the rice. Add veggies, salt, and .5 tsp of sesame oil. After stirring, remove from heat. Cut shrimp into thirds then toss into rice. Garish with basil and sesame seeds. Add more soy sauce if desired.
Follow on:
