In a bowl, combine 1/4 cup water, 1/4 cup rice vinegar, 2 T sugar, 3/4 t salt and 1 cup of carrot ribbons (use a potato peeler!) and stir. Set aside for at least 30 minutes or up to 2 hours covered in the fridge.
In a second bowl, whisk together 1 T sugar, 1 garlic clove, minced 1 T rice vinegar, 1 T sriracha, 1/2 T fish sauce, 1/4 cup soy sauce and 2 T water. Add 1 pound of uncooked, peeled shrimp (or 1 pound of boneless chicken breasts, cut into chunks) to the bowl with the marinade and leave for 20 minutes.
Cook 1.5 cups of basmati rice as directed on the package. This should make 3 cups of rice total, once it’s cooked.
Once the shrimp (or chicken) has marinated, add it to a medium-sized sauce pan over medium high heat. Allow to simmer for 5 minutes (shrimp) or 15 minutes (chicken).
In a third bowl, combine 3 thinly sliced small persian cucumbers; 1/2 cup chopped cilantro; 1 jalapeno, diced (seeds removed); and one squeeze of lime juice in a small bowl with a pinch of salt and pepper. Mix and set aside.
In a final bowl, combine 2 T sriracha and 1/2 cup mayo.
Combine all the ingredients however you’d like in bowl: rice, pickled veggies, shrimp and cucumber slaw, drizzled with Sriracha aioli.
Pro Tip: If you’re looking for crispy chicken, turn on your broiler and spread the chicken out in an even layer on a sheet pan after it’s simmered on the stove. Pop it into the oven for just 3-4 minutes, watching carefully so the chicken doesn’t burn. Don’t do this with the shrimp, as it’ll overcook!
H/T to Little Spice Jar for this recipe idea, which makes about 4 bowls.