Shrimp, Zucchini & Snap Pea Bibimbap

🥘 Ingredients

• black pepper
  1 tsp
• carrot
  6 oz
• cooking oil
  3.333 tbsp
• ginger
  1 thumb
• jasmine rice
  1.5 c
• salt
  1 tsp
• scallions
  2 unit
• sesame oil
  2 tbsp
• shrimp
  20 oz
• soy sauce
  4 tbsp
• sriracha
  1 tsp
• sugar
  2 tbsp
• sugar snap peas
  8 oz
• white wine vinegar
  3.333 tbsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Trim and thinly slice scallions , separating whites from greens. Trim carrot ; using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and halve zucchini lengthwise; cut crosswise into 1/4-inch-thick half-moons. Trim and remove strings from sugar snap peas .

   ginger: 1 thumb, scallions: 2 unit, carrot: 6 oz, zucchini: 2 unit, sugar snap peas: 8 oz
2. 

   2

   Heat a drizzle of cooking oil in small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in jasmine rice , 1 1/4 cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   cooking oil: 3.333 tbsp, jasmine rice: 1.5 c, salt: 1 tsp
3. 

   3

   While rice cooks, in a small bowl , combine scallion whites, white wine vinegar , and a pinch of salt; set aside to pickle. In a separate small bowl , combine sesame oil , soy sauce , sugar (use 1 TB for 2 servings, 2 TB for 4 servings), and up to half the sriracha ; save the rest for serving. Rinse shrimp under cold water; pat shrimp or chicken dry with paper towels. Season all over with salt and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

   white wine vinegar: 3.333 tbsp, sesame oil: 2 tbsp, soy sauce: 4 tbsp, sugar: 2 tbsp, sriracha: 1 tsp, shrimp: 20 oz, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of oil in large pan over medium-high heat. Add the carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl . Add zucchini and another drizzle of oil to the pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to the bowl with carrot. Use the pan used for shrimp or chicken here.
5. 

   5

   Add snap peas and another drizzle of oil to the same pan. Cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until tender and charred all over, 1-2 minutes more. Season with salt and pepper. Turn off heat; transfer to the bowl with the other vegetables. Optional: wipe out the pan. Heat a drizzle of oil in the pan over medium heat. Once hot, crack two eggs into the pan and cover. For 4 servings, use four eggs; you may want to cook the eggs in batches. Fry eggs to preference. Season with salt and pepper.
6. 

   6

   Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Arrange carrot, zucchini, and snap peas on top. Top each bowl with fried eggs, if using, and pickled scallion whites, draining first. Drizzle with the sauce and any remaining Sriracha to taste. Sprinkle with scallion greens and serve. Top rice with shrimp or chicken along with the vegetables. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase the risk of foodborne illness. Shrimp are fully cooked when internal temperature reaches 145 degrees F.