Sesame-Orange Shrimp

Sweet-and-savory sesame-orange shrimp over bok choy fried rice with bell pepper, scallions, mint, and cilantro.

Ingredients

• 1 cup basmati rice
• 12 oz baby bok choy, divided into stems and leaves
• 1 red bell pepper
• 1 navel orange
• 3 scallions, divided into whites and dark greens
• 1 garlic clove
• 15 oz shrimp
• ¼ cup gluten-free soy sauce, divided
• 2 packets apricot preserves
• 1 tablespoon toasted sesame seeds
• ⅛ oz cilantro
• ⅛ oz mint
• Canola oil
• ¼ teaspoon salt, plus more as needed
• Black pepper

Instructions

1. Combine the rice, 1¼ cups water, and ¼ teaspoon salt in a small pot. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed and the rice is tender, 10–12 minutes. Remove from the heat, let stand covered for 10 minutes, then fluff and set aside.
2. Rinse the bok choy. Cut the stems crosswise into 1-inch pieces and keep the leaves separate. Halve the bell pepper lengthwise, remove the seeds and stem, and cut it into ¼-inch strips. Halve the orange. Thinly slice the scallions, separating the whites from the dark greens. Roughly chop the garlic, mint, and cilantro.
3. Pat the shrimp dry and season with salt and pepper. Heat 1 tablespoon canola oil in a large pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque and pink, about 4 minutes. Transfer to a plate and wipe out the pan.
4. Heat 1 tablespoon canola oil in the pan over medium heat. Add the bok choy stems, bell pepper, scallion whites and light greens, and garlic. Cook until softened, 4–5 minutes. Increase the heat to medium-high, add the bok choy leaves, rice, and half the soy sauce, and stir to coat. Press the rice into an even layer and cook without moving until golden on the bottom, 3–4 minutes. Remove from the heat.
5. Whisk the apricot preserves, juice from half the orange, and remaining soy sauce in a medium bowl. Heat a separate large pan over medium-high heat. Add the apricot mixture and cook until thickened, 2–3 minutes. Add the shrimp and sesame seeds and toss to coat.
6. Divide the bok choy fried rice between plates and spoon the shrimp over it. Garnish with the torn mint, cilantro, and scallion greens. Serve with the remaining orange half.

Notes

• The photographed card lists a 25–35 minute total time.