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Quick Fried Brown Rice with Shrimp and Snap Peas

Created by breezermom on May 5, 2024

13.2 ounces precooked brown rice (such as Uncle Ben's) (1 1/2 - 8.8 ounce pouches)
2 tablespoons lower-sodium soy sauce
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon honey
2 tablespoons peanut oil, divided
10 ounces medium shrimp, peeled and deveined

Step 1: Heat rice according to package directions.
Step 2: Combine soy sauce, sambal oelek, and honey in a large bowl.
Step 3: Combine 1 teaspoon peanut oil and shrimp in a medium bowl; toss to coat.
Step 4: Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes.
Step 5: Add shrimp to soy sauce mixture; toss to coat shrimp.
Step 6: Add 1 teaspoon peanut oil to pan; swirl to coat. Add eggs to pan; cook 45 seconds or until set. Remove eggs from pan; cut into bite-sized pieces.
Step 7: Add 1 tablespoon oil to pan; swirl to coat. Add rice; stir-fry 4 minutes. Add rice to shrimp mixture.
Step 8: Add remaining 1 teaspoon oil to pan; swirl to coat. Add sugar snap peas, peanuts, salt, and garlic to pan; stir-fry for 2 minutes or until peanuts begin to brown. Add shrimp mixture and egg to pan, and cook for 2 minutes or until thoroughly heated.