This shrimp rice bowl is really flavorful and simple to make in advance! For a beautiful presentation, serve with chopsticks on square, Asian-inspired china.

1. 20 minutes for preparation
2. 25 minutes is the cooking time.
3. Extra Time: 1 hour; Total Time: 1 hour and forty-five minutes
4. Servings:

Ingredients

• One-third cup of soy sauce
• Half a cup of hoisin sauce
• Two tablespoons of honey
• Two tablespoons of orange jam
• One spoonful of chili paste
• Half a pound of shrimp, cooked
• Three cups of water
• Two cups of raw jasmine rice
• Two teaspoons of olive oil
• Sugar snap peas, two cups
• One orange bell pepper, chopped into cubes that are 1/2 inch
• One red bell pepper, chopped into dice that are 1/2 inch
• One sweet onion, chopped into cubes that are 1/2 inch
• Four minced garlic cloves
• Two teaspoons of freshly chopped ginger root
• 1/4 tsp sesame oil
• Sesame seeds, 1 ½ tablespoons

Instructions

1. In a small bowl, whisk together the chili paste, orange marmalade, honey, hoisin sauce, and soy sauce. Add the shrimp, cover, and chill for one hour.
2. In a saucepan over high heat, bring the rice and water to a boil. Lower the heat to medium-low, cover, and simmer for 20 to 25 minutes, or until the rice is soft and the liquid has been absorbed.
3. In a little bowl, whisk mix the chili paste, orange marmalade, honey, hoisin sauce, and soy sauce. Add the shrimp, cover, and chill for one hour.
4. Bring the water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Facts about Nutrition

• 655 Calories
• 10g Fat
• 118g Carbs
• 24g Protein