Ginger-Scented Shrimp and Toasted Brown Rice

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 cups cooked brown rice, preferably chilled overnight
• 3 tbsp Salted Perfection Fort Worth Select Blend
• 2 tbsp vegetable oil, divided
• 1 tbsp fresh ginger root, finely minced
• 4 green onions, whites and greens separated and sliced
• 2 large eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil

Instructions

1. Set your largest heavy-bottomed pan over high heat and let it get hot enough that a drop of water dances across the surface before evaporating.
2. Toss the shrimp in a small bowl with 1 tablespoon of the Salted Perfection Fort Worth Select Blend to coat them evenly.
3. Add half the vegetable oil to the pan, then sear the shrimp for about 2 minutes, turning once, until they are pink and just firm. Remove them from the pan and set them aside so they do not overcook.
4. Add the remaining oil to the pan, followed by the minced ginger and the whites of the green onions. Stir-fry for 30 seconds until the fragrance hits you like a warm greeting.
5. Add the brown rice to the pan, breaking up any large clumps with your spoon. Sprinkle the remaining Salted Perfection Fort Worth Select Blend over the rice and let it sit undisturbed for a minute to develop a golden, toasted crust.
6. Push the rice to the edges of the pan to create a well in the center. Pour in the beaten eggs and scramble them quickly until they are just set, then fold them into the rice.
7. Return the seared shrimp to the pan. Drizzle the soy sauce and toasted sesame oil over everything, tossing vigorously for another minute until the rice is steaming and every grain is coated.
8. Turn off the heat, scatter the green onion tops over the dish, and serve it immediately while the flavors are at their peak. DUNZO!