Shrimp Bibimbap Rice Bowl

1. Wash and dry the broccoli then cut it into half inch pieces to be used in Step 3.
2. Place the large saute pan on medium-high heat. Add 2 tablespoons of high heat oil to the pan (peanut, canola, sunflower or soy oil recommended). Preheat for 3-4 minutes until the oil is very hot. Carefully add the short grain rice, spreading it in a thin layer across the bottom of the pan. Cook without stirring for 3-4 minutes. Once the rice begins to crisp and brown, stir and add 1 more tablespoon of oil.
3. Now add the cut broccoli to the pan with the rice. Saute, stirring occasionally for 3-4 minutes until the broccoli is tender and the rice is crispy. Add a sprinkling of salt then remove from heat.
4. Drain the shrimp then pat dry with a paper towel. Slice the mushrooms into strips, as needed. Heat 1 tablespoon of oil in the medium saute pan on medium-high heat. Preheat for 2-3 minutes then add in the shrimp. Cook for 3-4 minutes to begin browning then add in the mushrooms. Saute for 2-3 minutes more then remove from heat. Pour on HALF of the orange sesame sauce and mix well. Turn off all heating elements.
5. Divide the crispy rice mix between 2 bowls. Place the shrimp and mushroom blend on one side of the bowl then put the pickled vegetables on the other side. Drizzle on the remaining orange sesame sauce and the sweet chili sauce as desired.

Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens.