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Shrimp & Veggie Rice Bowls
Rated 5.0 stars by 1 users
Category
Fish & Seafood
Cuisine
Asian
Creator
Culinary Genie
Makes
2 servings
Active Time
30 minutes
Total Time
30 minutes
Calories
625
This rice bowl is loaded with flavor without the salt bomb of takeout. Don’t let the number of ingredients intimidate you…if you mise en place (French for “everything in its place”) – aka prep and measure all the ingredients before you start, this recipe comes together fast. Pay attention to ingredients that have divided behind them, they’re divided among several different steps to build layers of flavor as you stir-fry. To make vegan replace shrimp with veggies of choice. Features Culinary Genie Salt-Free Umami Mushroom Seasoning Blend and Culinary Genie Salt-Free Garlic & Herb Seasoning Blend.
Ingredients
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3 tablespoons avocado oil, divided
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1 large egg, beaten or 3 tablespoons vegan egg substitute (such as JUST Eggs)
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1½ teaspoons chili crunch (such as Momofuku), divided
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¼ cup diced carrots
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¼ cup chopped onion
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½ teaspoon Salt-Free Garlic & Herb Seasoning Blend
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2 teaspoons Salt-Free Umami Mushroom Seasoning Blend, divided
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¼ teaspoon gingerroot paste or minced fresh gingerroot, optional
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2½ cups chopped assorted veggies of choice (such as bell peppers, zucchini, sugar snap pea pods, mushrooms)
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1 tablespoon water, if needed
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8 ounces (26-30 count) raw shrimp, peeled and deveined
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1 cup cooked and cooled brown jasmine rice (leftover is ideal)
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2 tablespoons reduced sodium coconut aminos or tamari sauce
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1 tablespoon rice vinegar
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1½ teaspoons toasted sesame oil
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Sliced green onions, optional
Directions
In a wok or large skillet, heat 1 tablespoon oil over medium-high heat. Add beaten egg and ½ teaspoon chili crunch. Scramble egg until cooked through, about 30-60 seconds. Remove to a plate; set aside.
Add 1 tablespoon oil to wok. When hot, add carrots and onions; stir-fry 2 minutes. Add in Salt-Free Garlic & Herb Seasoning Blend, ½ teaspoon Salt-Free Umami Mushroom Seasoning Blend and gingerroot. Continue stir-frying 1 minute.
Add in assorted veggies and ½ teaspoon Salt-Free Umami Mushroom Seasoning Blend. Continue stir-frying 2-3 minutes or until veggies are crisp tender. If needed add water to help veggies cook faster. Remove veggies to a plate (separate from egg); set aside.
Add remaining 1 tablespoon avocado oil to work. When hot, add shrimp, ½ teaspoon chili crunch and ½ teaspoon Salt-Free Umami Seasoning Blend. Stir-fry until shrimp is opaque in color and cooked through, about 2-3 minutes.
Add veggies back to wok. Add rice, coconut aminos, vinegar, remaining ½ teaspoon chili crunch and remaining ½ teaspoon Salt-Free Umami Mushroom Seasoning Blend. Stir-fry until well incorporated and heated through.
Remove from heat. Stir in reserved egg and sesame oil. Garnish with green onions, if desired. Serve immediately.
Nutrition
Serving Size
1 serving
Calories 625,
Total Fat
32 g,
Saturated Fat
4.5 g,
Cholesterol
289 mg,
Sodium
314 mg,
Carbs
57 g,
Fiber
5 g,
Sugar
12.5 g,
Protein
32 g