Shrimp Fried Rice

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1 cup instant brown rice
• 2 tablespoons hoisin sauce
• 4 teaspoons reduced sodium soy sauce
• 2 teaspoons toasted sesame oil
• 4 teaspoons canola oil, divided
• 2 large eggs, lightly beaten
• 8 ounces shrimp, raw small (51-60 per pound)
• 2 tablespoons fresh ginger, minced
• 4 cups snap peas, stringless (12 oz)
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 2 medium carrots, halved lengthwise and thinly sliced
• 4 scallions, chopped

Recipe

• 1 combine water and rice in a small saucepan; bring to boil over high heat;
• 2 cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes; spread rice out on a large baking sheet to cool.
• 3 combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
• 4 heat 1 t canola oil in a large nonstick wok 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.
• 5 add another 1 t canola oil to the wok and return to medium-high heat; add shrimp and cook, stirring occasionally until pink 1 1/2 to 2 minutes; transfer shrimp to bowl.
• 6 heat the remaining 2 t oil in the wok over medium-high heat; add ginger and cook, stirring, until gragrant about 30 seconds; stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender crisp 3-4 minutes; stir in the rice and egg, and shrimp; cooking stirring until heated through about 1 minute.
• 7 remove from the heat and gently stir in the sauce mixture.