Ingredients

1 cup Jasmine RIce

4 teaspoons Ginger [peeled, grated, divided]

2 tablespoons Olive Oil

2 teaspoons Garlic [minced]

1/4 cup Honey

3 tablespoons Soy Sauce

1/2 teaspoon Pepper

1 pound Shrimp [peeled, divided]

1 teaspoon Sesame Oil

1/4 cup Scallions [chopped]

Preparation

  1. In 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

  2. Meanwhile, 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

  3. Increase heat to medium-high; add shrimp and cook until cooked through and sauce is caramelized, 3 to 4 minutes

  4. Add 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