45 mL (3 tbsp.) sodium-reduced soy sauce
15 mL (1 tbsp.) water
15 mL (1 tbsp.) brown sugar
15 mL (1 tbsp.) sesame oil
5 mL (1 tsp.) sambal oelek
2 carrots, peeled and diced
15 mL (1 tbsp.) chopped fresh ginger
45 mL (3 tbsp.) vegetable oil
340 g (3/4 lb) small shrimp, frozen and thawed (see note)
1 large zucchini, diced
2 cloves garlic, chopped
1 liter (4 cups) cooked basmati or Calrose (sushi) rice (see note)
2 green onions, chopped
Lime wedges, for serving (optional)
Place the rack in the center of oven
Preheat oven to 220°C (425°F).
In a small bowl, combine all ingredients.
On a non-stick baking sheet lined with a silicone mat, toss carrots with ginger and 15 mL (1 tbsp.) of the oil. Bake for 6 minutes or until they start to brown.
Remove from oven. Add shrimp, zucchini, garlic and remaining oil.
Bake for 6 minutes. Remove from oven.
Add rice and sauce.
Mix well. Bake for 6 minutes. Remove from oven.
Add green onions and mix well.
Serve with lime wedges, if desired.