INGREDIENTS
1 cup jasmine rice
4 tsp. peeled and grated ginger, divided
1 TBSP. canola oil
3 cloves garlic, minced
1/4 cup honey
3 TBSP. soy sauce
1/2 tsp. freshly ground black pepper
1 lb. shrimp, peeled and deveined
1 tsp. sesame oil
1/4 cup chopped scallions, plus more for garnish
DIRECTIONS
In a large pot, steam rice with 2 tsp. grated ginger added to the water and cook according to package instructions.
Turn off heat and cover with lid to keep warm.
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.
Increase heat to medium-high.
Add shrimp and cook until cooked through and sauce is caramelized, 3 to 4 minutes.
Add sesame oil and scallions to steamed rice and stir until well incorporated.
Transfer rice and shrimp to a platter and garnish with scallions. Serve immediately.
