Ingredients

Directions

Prep: 1. Wash and dry produce 2. Discard bok choy roots, then thinly slice the rest 3. Peel carrots and thinly slice on an angle 4. Peel and roughly chop garlic (keep 1 clove separate) 5. Thinly slice scallions, separating whites and greens 6. Crack eggs into a bowl, season with salt and pepper, and beat until smooth 7. Zest/grate ginger to get 1 tbls Cook: 1. In a medium pot, combine rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce heat to low, cover, and cook without stirring 14-16 minutes, until rice is tender. 2. In a large pan, heat 1 tbls of olive oil on medium-high heat until hot 3. Add bok choy and carrots. Season with salt and pepper. Cook, stirring occasionally, 4-5 minutes until lightly browned and slightly softened 4. Add 2 cloves of chopped garlic (remember, you kept 1 clove separate) and half of the scallion whites. Season with salt and pepper and cook, stirring frequently, for 1-2 minutes, until slightly softened 5. Move veggies to one side of the pan. Add a drizzle of olive oil to the other side and add the eggs. Cook, stirring constantly, for 1 minute or until cooked through 6. Stir to combine eggs and veggies 7. Transfer to a large bowl, cover with foil to keep hot 8 In the same pan, heat 1 tbls of olive oil on medium-high heat until hot. 9. Add shrimp in an even layer, then season with salt and pepper. Cook without stirring 2-3 minutes, until slightly opaque 10. Add half the soy sauce. Cook, stirring occasionally, for 1-2 minutes, until shrimp are opaque and cooked through. Then transfer to a plate. 11. In the same pan, heat butter, grated ginger, and the rest of the garlic and scallion WHITES on medium-high heat until hot (~1 minute) 12. Add cooked rice in an even layer. Cook, without stirring, 3-4 minutes until slightly crispy. Turn off heat. 13. Add cooked veggie mix, half the vinegar, and the rest of the soy sauce. Stir thoroughly to combine, season with salt and pepper if desired. 14. In a bowl, combine mayonnaise, mirin, ketchup, remaining vinegar, onion powder, garlic powder, paprika, and parsley. Season with salt and pepper to taste. 15. Serve shrimp over the fried rice, drizzle with spiced mayo, and garnish with scallion greens