Rice bowl with shrimp and toppings

Ingredients for 1 servings:

• ½ small onion(s)
• some oil for frying
• 80 g rice
• Salt
• 1 tsp sesame oil, dark, roasted
• 5 cherry tomatoes
• 1 spring onion(s)
• 4 mushrooms
• 50 g Edamame, peeled, frozen or from the can
• 20 g sprouts
• 6 prawns, peeled
• 1 tbsp soy sauce
• 1 tbsp sweet and sour sauce
• 1 tbsp sesame seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onion and sauté in a small saucepan with a little oil for about two minutes. Add the rice and 160 ml water and cook the rice until tender. Season with salt and a teaspoon of dark sesame oil. Halve the cherry tomatoes, slice the spring onion, and slice the mushrooms. Set aside 1-2 whole mushrooms for garnish. Place the frozen edamame in a bowl and pour boiling water over them. Let it stand for three to five minutes and then drain the water. If using canned edamame, drain it and rinse it with water. Briefly blanch the sprouts in boiling water. Fry the shrimp in a pan until cooked through. In a separate pan, sauté all the mushrooms and deglaze with a tablespoon of soy sauce at the end. Place the rice in a bowl and spread the prepared toppings on top. Leave some space for the sweet and sour sauce and sprinkle with sesame seeds to finish. This dish can be varied as desired and is perfect for a light, tasty meal. Per serving, approximately 450 kcal