Korean-Style Shrimp BBQ Bowl

• servings: 1 serving
• active time: 15 minutes
• total time: 15 minutes

Ingredients

2 tsp. canola oil, divided

3 oz. large peeled and deveined raw shrimp

2 cups fresh spinach

1 oz. shiitake mushrooms

1 large egg

⅔ cup cooked brown rice

⅓ cup matchstick-cut carrot

⅓ cup shredded cabbage

2 Tbsp. chopped scallions

2 tsp. gochujang (Korean chile sauce)

1½ tsp. canola mayonnaise

¼ tsp. dark sesame oil

1 small garlic clove, minced

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp; cook 2 minutes on each side or until done. Remove from pan; keep warm.

2. Heat remaining 1 teaspoon oil in pan, and reduce heat to medium. Add spinach and mushrooms; cook, stirring often, until spinach is wilted, about 3 minutes. Remove from pan; set aside.

3. Crack egg into pan; cook 2 to 3 minutes or until desired degree of doneness.

4. Place cooked brown rice in a bowl. Top with wilted spinach mixture, carrot, cabbage, scallions, shrimp, and egg.

5. In a small bowl, whisk together gochujang, mayonnaise, sesame oil, and minced garlic. Drizzle over bowl.