Sesame Shrimp Stir-Fry with Egg, Asparagus, Bok Choy, Edamame & Rice

Directions

1. Rinse the jasmine rice under cold water using a strainer, then drain and place it in a small saucepan with 1 1/2 cups water. Bring to a boil.
2. Once boiling, stir, cover, and reduce heat to low. Let the rice simmer until the liquid is absorbed (about 15–18 minutes). Remove from heat and let it stand, still covered, for 5 minutes.
3. While the rice cooks, rinse and dry the asparagus, bok choy, and green onions; trim and chop as needed and set the vegetables with the edamame nearby.
4. If using frozen shrimp, thaw briefly under cold water and pat dry; place on a clean towel to remove excess moisture.
5. Whisk together eggs with a pinch of salt and pepper in a small bowl.
6. Heat a nonstick skillet over medium-high heat, add a little oil, and scramble the eggs until set. Transfer to a plate.
7. Add a bit more oil to the skillet and heat it; add minced ginger and cook briefly until fragrant, about 30 seconds.
8. Add shrimp, asparagus, bok choy, and edamame to the skillet; cook, stirring, until the vegetables are tender and the shrimp are cooked through, about 5–7 minutes.
9. Return the scrambled eggs to the skillet. Stir in soy sauce and sesame seeds; mix until everything is heated through and coated, then remove from heat.
10. To serve, divide the steamed rice and the shrimp–vegetable stir-fry between plates or bowls.