Spicy shrimp and vegetable rice bowl

This was really good! It is a variation on the tempeh and vegetable rice bowl I made earlier. I'll definitely make this again.

carrot, sliced
celery, sliced
green pepper, sliced
red onion, sliced

3.5 oz. shrimp, shelled, deveined and diced

hot pepper sesame oil
toasted sesame oil
1 tbsp. chili garlic sauce
soy sauce
freshly ground black pepper

1 tbsp. sesame seeds

The shrimp can be cooked or uncooked. If cooked, add it when the vegetables are almost done, otherwise add it a little earlier. Here's my pre-cooked individually quick-frozen (IQF) jumbo shrimp (6):

And of course pick any vegetables you like. I added broccoli to the tempeh version, but I had broccoli for lunch so I added green bell pepper instead.

Add the long-cooking vegetables first (like carrot, celery and onion) then add the others later (like green pepper).

When the vegetables are done, add the sauce ingredients. This is pretty much the same sauce I use for spicy beef with snow peas.

I used the Huy Fong chili garlic sauce, from the company that mskes the rooster sriracha sauce, though the Lee Kum Kee is also good.

And these are my toasted sesame oil and hot sesame oil. The latter is from my Asian grocery since my regular grocery store doesn't carry hot sesame oil.

And here is everything cooked.

Add the sesame seeds.

Serve on a bed of rice in a bowl. I used long-grain brown rice. That's probably a half cup, maybe a little more.

While this version has shrimp and therefore is pescetarian, you could easily omit the shrimp or substitute tofu, tempeh, etc. or make it all-vegetable and make it vegetarian. Actually, it should be vegan. It's lactose and dairy-free. If you left out the soy sauce and used salt it should be soy-free, though check your sauce ingredients.