200g brown rice
1 tbsp sesame seed
1 tbsp vegetable oil or sunflower oil
small knob of root ginger, peeled and cut into matchsticks
300g mixed baby carrot and zucchini, halved lengthways
2 tbsp mirin
1 tbsp gluten free soy sauce
1 tsp sesame oil
200g cooked peeled shrimp
1 scallion, sliced green end only
Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again.
Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside.
Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs.
Add the carrots, gluten free soy sauce, mirin, sesame oil and half a cup of water, then cover and cook over a high heat for 4 mins.
Add the zucchini, re-cover and cook for another 3 mins.
Tip in the rice and cook until piping hot. Throw in the shrimp and scallion for 1-2 mins until warmed through.
Serve sprinkled with the toasted sesame seeds.
Recipe adapted from: Good Food