This is a recipe from Cooking Light that has been slightly modified. Ginger really adds a nice brightness to dishes.
3 cups cooked brown rice
2-3 tablespoons sesame oil
2 bunches green onions, cut into 1” slices
2 tablespoons fresh ginger, minced
6 garlic cloves, minced
1 lb medium shrimp, peeled and deveined
4 tablespoons light soy sauce
½ teaspoon srirachi (Asian hot sauce)
1 bunch cilantro, finely chopped
Prepare the rice according to package directions. When the rice is almost done, heat the oil in a wok or large sauce pan on medium high heat. Add the onions, ginger, and garlic. Stir for 3 minutes. Add the shrimp and stir for 3 minutes or until the shrimp turn pink. Add the soy sauce and hot sauce. Stir for 1 minute. Remove from the heat and stir in the cilantro. Serve in bowls over brown rice.
3 cups cooked brown rice
2-3 tablespoons sesame oil
2 bunches green onions, cut into 1” slices
2 tablespoons fresh ginger, minced
6 garlic cloves, minced
1 lb medium shrimp, peeled and deveined
4 tablespoons light soy sauce
½ teaspoon srirachi (Asian hot sauce)
1 bunch cilantro, finely chopped
Prepare the rice according to package directions. When the rice is almost done, heat the oil in a wok or large sauce pan on medium high heat. Add the onions, ginger, and garlic. Stir for 3 minutes. Add the shrimp and stir for 3 minutes or until the shrimp turn pink. Add the soy sauce and hot sauce. Stir for 1 minute. Remove from the heat and stir in the cilantro. Serve in bowls over brown rice.
