Firecracker Shrimp & Mushroom Rice Bowls

🥘 Ingredients

• button mushrooms
  1 lb
• carrots
  24 oz
• cooking oil
  2.333 tbsp
• garlic powder
  2 tsp
• ginger
  2 thumb
• green beans
  12 oz
• jasmine rice
  1.5 c
• paper towels
• rice wine vinegar
  5 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shrimp
  20 oz
• sriracha
  2 tsp
• sugar
  1 tsp
• sweet soy glaze
  1/2 c
• vegan mayo
  1/2 c

🍳 Cookware

• baking sheet
• small pot
• large pan
• plate
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on one side of a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack for ⏱️ 10 minutes (you'll add more to the sheet then).

   carrots: 24 oz, cooking oil: 2.333 tbsp
3. 

   3

   Meanwhile, in a small pot , combine jasmine rice , 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low.

   jasmine rice: 1.5 c
4. 

   4

   Cook, covered, until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
5. 

   5

   While rice cooks, trim green beans if necessary. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate ginger until you have 1 tsp. Trim and thinly slice scallions , separating whites from greens.

   green beans: 12 oz, button mushrooms: 1 lb, ginger: 2 thumb, scallions: 4 unit
6. 

   6

   Once carrots have roasted 10 minutes, remove baking sheet from oven. Carefully toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper.
7. 

   7

   Return sheet to top rack and roast until veggies are lightly browned and tender, ⏱️ 12 minutes .
8. 8

   Rinse shrimp under cold water; pat dry with paper towels . Open package of chicken and drain off any excess liquid. Season shrimp or chicken all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once pan is hot, add shrimp or chicken and cook, stirring occasionally, until opaque and cooked through, ⏱️ 4 minutes . Turn off heat; transfer to a plate . Wipe out pan.

   shrimp: 20 oz, paper towels
9. 9

   In a small bowl , combine vegan mayo , sriracha (use less if you prefer less heat), 1 TBSP sweet soy glaze , 1 tsp rice wine vinegar , and ½ tsp sugar (2 TBSP sweet soy glaze, 2 tsp vinegar, and 1 tsp sugar for 4 servings). (Be sure to measure the vinegar—we sent more!)

   vegan mayo: 1/2 c, sriracha: 2 tsp, sweet soy glaze: 1/2 c, rice wine vinegar: 5 tsp, sugar: 1 tsp
10. 10

    Add water 1 tsp at a time until sauce reaches a drizzling consistency. Taste and season with salt and pepper. Set aside until ready to serve.
11. 11

    Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes .
12. 12

    Reduce heat to medium; stir in minced ginger, scallion whites, garlic powder , and a drizzle of oil. Cook, stirring, until fragrant, ⏱️ 1 minute .

    garlic powder: 2 tsp
13. 13

    Remove pan from heat and stir in remaining sweet soy glaze until mushrooms are evenly coated. Cover to keep warm.
14. 14

    Use pan used for shrimp or chicken here.
15. 15

    Fluff rice with a fork; season with salt and pepper.
16. 16

    Divide rice between bowls; top with carrots, green beans, and mushrooms in separate sections. Drizzle bowls with firecracker sauce and garnish with sesame seeds and scallion greens. Serve.

    sesame seeds: 2 tbsp
17. 17

    Serve shrimp or chicken atop bowls.
18. 18

    Shrimp are fully cooked when internal temperature reaches 145°.