Juicy shrimp sauteed with Oohnami! Robust Gochu Chili Sauce, diced carrots, red bell peppers, sugar snap peas, red onion, and jasmine rice. Garnished with red radish, scallions, and cilantro.
Ingredients
Fried Rice
- 2 tablespoons canola oil
- ½ cup red onion, diced ¼ inch
- ½ cup carrots, scrubbed and diced ¼ inch
- ½ cup red bell pepper, stemmed, seeded, diced ¼ inch
- ½ cup sugar snap peas, sliced on an angle ¼ inch thick
- 20 large shrimp, raw, deveined, tail-off
- 4 cups jasmine rice, cooked and fully cooled
- ¾ cup OohNami! Robust Gochu Chili Sauce
Garnishes
- ¼ cup red radish, thinly sliced into half moons
- ¼ cup green onion, thinly sliced on an angle
- 2 tablespoons cilantro, minced
Directions
- Make the tomato and cucumber salad
In a mixing bowl, gently fold together the cherry tomatoes, sliced cucumber, diced red onion, minced cilantro, and ¼ cup OohNami! Tangy Ginger Lime Sauce.
Keep chilled and set aside. - Grill the steak
Grill the ribeye steaks to your desired level of doneness.
Remove steaks from the grill, place on a cutting board, cover with foil, and let rest for 7–10 minutes. - Cook the gochu chili mushrooms
While the steaks are resting, heat a sauté pan on high.
Add canola oil and sauté the sliced mushrooms until browned, about 5–7 minutes.
Stir in the OohNami! Robust Gochu Chili Sauce and cook for 1–2 more minutes to meld the flavors.
Remove from heat. - Assemble the steak bowls
Slice the rested steaks.
Build each bowl in the following order:
1. 1½ cups cooked jasmine rice
2. ½ cup tomato and cucumber salad
3. ¼ cup sautéed mushrooms
4. 7 ounces sliced grilled ribeye steak
5. 2 tablespoons OohNami! Tangy Ginger Lime Sauce drizzled over the steak