Ingredients
1 cup brown rice
2 Tablespoons hoisin sauce
4 teaspoons soy sauce
2 teaspoons sesame oil
4 teaspoons canola oil, divided
2 large eggs, lightly beaten
8 ounces peeled and deveined small shrimp
2 Tablespoons minced fresh ginger
4 cups snow peas
1 cup thawed frozen peas
1 medium red pepper, cut into half-inch pieces
2 medium carrots, peeled, halved and thinly sliced
4 green onions, chopped
Instructions
Cook rice according to package instructions. Combine hoisin sauce, soy sauce, and sesame oil in small bowl. Set aside. Heat one teaspoon canola oil in large skillet. Add egg and cook, stirring to break up into smaller pieces. When set, remove from pan and set aside. Heat another teaspoon oil in skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until cooked through. Remove from pan and set aside. Heat remaining two teaspoons canola oil over medium-high heat. Add ginger and cook until fragrant, about 30 seconds. Stir in peas, bell pepper, carrots and green onions. Cook, stirring occasionally, until crisp tender. Stir in rice, eggs and shrimp. Cook until heated through, about 2 minutes. Remove from heat and stir in hoisin sauce mixture. Serve immediately.