Rice bowl with shrimp in sweet and sour sauce

Ingredients:

• 1 salad set (350-380 g) with sesame dressing
• 2 tbsp. ketchup
• 1 teaspoon garlic chili sauce
• 4 tsp vegetable oil
• 1.5 cups boiled long-grain rice, cooled
• 1 tsp. dark sesame oil
• 220 g large shrimp, peeled and deveined

Preparation:

1. In a small bowl, combine the salad dressing with the ketchup and garlic sauce; set aside.
2. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the salad greens and cook, stirring, until they begin to soften, about 30 seconds.
3. Add the rice, breaking up any clumps with a spatula, then add the sesame oil. Cook, stirring, until the rice is heated through, 2-3 minutes. Season with salt and pepper to taste. Divide into two bowls and keep warm.
4. Wipe out the skillet. Add the remaining 2 teaspoons of vegetable oil and heat over medium-high heat. Add the shrimp in a single layer, season with salt and pepper. Cook until lightly browned but not fully cooked through, about 1 minute per side.
5. Add the dressing mixture and cook, stirring, until the shrimp are cooked through, about 30 seconds, thinning with water if necessary.
6. Place the shrimp on the rice and sprinkle with the salad toppings.