1 cup long-grain white rice
1 tbsp sugar
3 tbsp catsup
1 tbsp cider vinegar
1 tbsp reduced-sodium soy sauce
1/8 tsp crushed red pepper flakes
1 tbsp vegetable oil
1 pound large raw shrimp shelled (leave the tails attached) and deviened (6 per person)
1 tsp minced fresh ginger
3 cloves garlic, minced or pressed
1/2 tsp Oriental sesame oil
About 1/4 cup sliced green onions, or to taste
In a 3 to 4 quart pan, bring 2 cups water to a boil over high heat; stir in rice. Reduce heat, cover and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes).
Meanwhile, in a small bowl, stir together sugar, ketchup, vinegar, soy sauce, and red pepper flakes until sugar is dissolved; set aside.
To pan, add ginger and garlic; stir-fry just until garlic is fragrant (about 30 seconds; do not scorch). Stir catsup mixture and pour into pan; bring to a boil, stirring. Remove pan from heat and add shrimp and sesame oil; stir the mixture gently but thoroughly.
Spoon rice onto a rimmed platter; spoon shrimp mixture over rice and sprinkle with onions.