Crispy Sesame Rice with Shrimp and Mango Salsa

INGREDIENTS:

1/2 lb of shrimp (I did 6 large shrimp per person)

2c cooked white rice (the older the better)

1 in ginger, grated

2 tsp sesame oil

1 tb soy sauce

1 tsp rice wine vinegar

1 large mango, diced

1 large avocado, diced

1 tb cilantro, chopped

1 lime

1 fresno chili, diced (can substitute jalapeño or serrano)

Tajín Seasoning

INSTRUCTIONS:

In a large bowl combine the mango, avocado, fresno pepper, cilantro, and lime juice. Toss and add Tajín (TJs also makes a great version of this too) to taste. Set aside in the fridge to chill.

Heat 1 tb of high temp oil over high heat (I prefer avocado oil). Add pre-cooked rice and cook for 5 mins. Add rice vinegar, soy sauce, ginger, and sesame oil and stir. Cook until it is crispy on one side (takes patience). Then stir, and make it crispy on the other side. The whole process took about 10-15 mins. Remove rice from heat and set it aside.

Over medium heat, add the raw shrimp and season with salt and pepper. Cooking until done.

Serve with sriracha and extra lime!