Ingredients
1 c. jasmine rice
4 tsp. peeled and grated ginger, divided
1 tbsp. canola oil
2 cloves garlic, minced
1/4 c. honey
3 tbsp. soy sauce
1/2 tsp. Freshly ground black pepper
1 lb. shrimp, peeled and deveined
1 tsp. sesame oil
1/4 c. chopped scallions, plus more for garnish
Preparation
Step 1In a large pot, steam rice with 2 teaspoons grated ginger added to the water; cook according to package instructions. Turn off heat and cover with lid to keep warm.Step 2Meanwhile, in a large skillet over medium-high heat add oil, garlic and remaining ginger. Sauté for 1 minute. Add honey, soy sauce and pepper; bring to a boil and simmer on low until thickened and slightly caramelized, 10 minutes. Scrape sides of the pan with a rubber spatula to prevent burning.Step 3Increase heat to medium-high; add shrimp and cook until cooked through and sauce is caramelized, 3 to 4 minutes.Step 4Add sesame oil and scallions to steamed rice and stir until well incorporated. Transfer rice and shrimp to a platter, then garnish with scallions. Serve immediately.
