Teriyaki Shrimp Rice Recipe

Ingredients: Serve 6
3 tablespoons cooking oil
2 cloves garlic, minced
1 medium onion, chopped
1 slice ginger, in fine strips
4 large shitake mushrooms, soaked in water then sliced in fine strips, discard stems
1 small carrot, thinly sliced
¼ cup chicken stock
½ kilo shrimp, shelled and deveined
3 tablespoons mirin, optional
1/3 cup soy sauce
2 tablespoons XO Sauce or Oyster sauce
8 cups cooked rice
Salt, to taste
½ cup finely sliced spring onions or leeks(reserve some for garnish)
3 eggs cooke scrambled and sliced into strips

Procedures:

• In a work or large skillet heat oil and saute garlic, onion and ginger. Add mushrooms and stir fry 3 minutes. Stir in carrot slices and chicken stock and cook until tender but still crisp. Remove from pan and set aside.
• Reserve some mushrooms and carrot slices for garnish.
• In the same pan stir fry shrimp with mirin(if using) and soy sauce for 1 minutes. Reserve about a cup of cooke shrimp to use for garnish.
• Return cooked vegetables to apn and sitr in XO Sauce, rice, salt and some of the spring onions or leeks. Mix well to blend the flavors. Serve garnished with the reserved cooked mushrooms, carrots and shrimp. Top with spring onions or leeks and scrambled egg strips