Asian salad with rice and fried shrimp

Ingredients:

• 450 g large shrimp, peeled, deveined and cut in half lengthwise
• 2 cloves garlic, crushed
• 5 cm ginger root, peeled and grated
• 3 tablespoons dark sesame oil
• 1/4 tbsp. rice vinegar
• 2 tablespoons soy sauce
• A pinch of sugar
• 1 large carrot, grated
• 2 stalks celery, thinly sliced
• 2 cups snow peas, thinly sliced
• 1 tbsp. vegetable oil
• 2 cups of boiled white or brown rice
• 1 bunch green onions, thinly sliced
• 1/4 head iceberg lettuce, finely shredded
• 1 cup mung bean sprouts
• 0.5 cups chow mein noodles and/or chopped peanuts

Preparation:

1. In a large bowl, combine the garlic, ginger, sesame oil, vinegar, soy sauce, and sugar. Pour 2 tablespoons of the dressing into a medium bowl, add the shrimp, and toss to combine. Add the carrots, celery, and snow peas to the bowl with the remaining dressing and toss to combine.
2. Heat a large skillet over high heat and add 2 teaspoons of vegetable oil. Add the shrimp and cook until pink, 3-4 minutes, then transfer to the bowl with the vegetables. Add 3-4 tablespoons of water to the skillet and scrape up any browned bits with a wooden spoon. Pour the water into the bowl with the shrimp. Let the skillet heat up, then add the remaining 1 teaspoon of vegetable oil and fry the rice, stirring rapidly, for about 2 minutes. Remove from the heat and let cool.
3. Add the rice and green onions to the shrimp bowl and toss. Divide among plates, top with lettuce, mung bean sprouts, chow mein noodles, and/or crushed peanuts.