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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1.5 cup(s) water |
2 teaspoon(s) toasted sesame oil |
1 cup(s) brown rice instant |
2 tablespoon(s) hoisin sauce |
4 teaspoon(s) soy sauce |
4 teaspoon(s) canola oil |
2 whole(s) eggs lightly beaten |
8 ounce(s) small shrimp 51-60 per lb |
2 tablespoon(s) fresh ginger minced |
4 cup(s) stringless snap peas 12 ounces |
1 whole(s) red bell pepper cut into 1/2 inch pieces |
2 whole(s) carrots thinly sliced |
Directions:
1. Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.
2. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.
4. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.
5. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.
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