Quick Fried Brown Rice with Shrimp and Snap Peas
May 26, 2014
Sometimes, I get stuck in week-night dinner routines. I find myself cooking the same meals repeatedly through-out the weeks in rotating orders. That’s not to say it’s a bad thing, it just happens.
If you were to walk into my house, you’d find a plethora of cookbooks lined up on the shelf, their spines facing out arranged to match the colors of the rainbow. Lots of pages have been given neon Post-It notes, but not yet cooked in my kitchen. There is also an ever-changing stack of various food-themed magazines sitting on my coffee table. Pages have been torn out and placed in another pile of “Mmm, that looks delicious, I’ll make that one day”. I think I have a problem with piles and stacks, but that’s another subject entirely.
My point is, try something new. Think of something familiar and make it new again. In this case, I tried Uncle Ben’s Ready Rice, one pouch of the whole grain brown rice and one jasmine. Microwave for 90 seconds and you’re ready to go. I also introduced my taste buds to Sambal Oelek, a ground fresh chili paste. It’s similar to the beloved Sriracha, but maybe a more straightforward chili taste and less sweet. It can be used both as a cooking ingredient, like in this recipe, and a condiment. But watch out… Sambal Oelek brings the heat!
It’s best to have all of your ingredients prepped and ready to go. It’s the not-so-secret secret to a simple stir-fry or fried rice. Well, that and a really hot skillet/wok.
For the veggies, I used half an onion, carrots, and sugar snap peas. The great thing about fried rice, all the add-ins are completely optional and mostly interchangeable. Substitute shrimp for tofu… sure. Snap peas for broccoli… have at it. You’re the boss.
I found this post from Eat It, Atlanta pretty helpful. The differences between chili sauces, Sriracha, Sambal Oelek, and Chili Garlic Sauce, are explained. I think I’ll be experimenting with the chili garlic sauce next. You can’t go wrong with a little garlic and some heat!
Quick Fried Brown Rice with Shrimp and Snap PeasTo print this recipe, click here for the PDF version Slightly adapted from Cooking Light, June 2014 Yield: 4 servings
1 (8.8-oz.) pouch precooked brown rice
1 (8.8-oz.) pouch jasmine rice
2 tbs. soy sauce, plus more for serving
1 1/2 tbs. sambal oelek
1 tbs. honey
2 tbs. oil, divided (peanut, canola, vegetable)
10-12 oz. medium uncooked shrimp, peeled and deveined
3 large eggs, lightly beaten
1/2 onion, finely chopped
1 large carrot, thinly sliced
2 c. sugar snap peas, diagonally sliced
1/3 c. unsalted, dry-roasted peanuts, roughly chopped
1/8 tsp. salt
3 garlic cloves, minced
Heat rice according to package directions.
Combine soy sauce, sambal oelek, and honey in a large bowl. Combine 1 teaspoon oil and shrimp in a separate medium bowl; toss to coat. Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes. Add shrimp to soy sauce mixture; toss to coat shrimp and set aside. Add 1 teaspoon oil to pan; swirl to coat. Add eggs to pan; scramble for 45 seconds or until set. Remove eggs from pan and set aside.
Add 1 tablespoon oil to pan; swirl to coat. Add cooked rice; stir-fry 4 minutes. Add rice to cooked shrimp mixture and set aside. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and carrots, stir-fry for 1 minute. Next, add sugar snap peas, peanuts, salt, and garlic to pan; stir-fry for 2 minutes or until peanuts begin to brown. Return shrimp and rice mixture and egg to pan, and cook for 2 minutes or until thoroughly heated.