Shrimp And Vegetable Fried Rice

• 1/2 cup brown rice
• 1/4 teaspoon salt
• 1 1/4 cups water
• 1 1/2 ounces sugar snap peas or 1 1/2 ounces snow peas, strings removed
• 1/4 cup chicken stock, divided
• 1 tablespoon low sodium soy sauce
• 1 teaspoon canola oil, divided
• 4 ounces small shrimp, peeled, deveined, cut in 1/2 crosswise
• 1 small onion, cut lengthwise 1/4 inch thick
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
• 1 stalk thin celery, strings removed, sliced thinly on diagonal
• 1 carrot, peeled and sliced into very thin half moons
• 1/4 red bell pepper, sliced into 3/4 inch long match sticks
• 1 pinch black pepper
• 1/3 cup bean sprouts, heads and tails removed
• 2 scallions, sliced into 3/4 inch long matchsticks
• 1/8 cup watercress leaf

1. Bring rice, salt and water to a boil, cover and simmer until water is absorbed and rice is tender, about 30 minutes; spread rice in a single layer over a parchment-lined baking sheet; set aside for 3-4 hours.
2. Blanch peas in boiling water for 1 minute, drain and set aside; combine chicken stock and soy sauce and set aside; heat 1/2 tsp oil in a wok over high heat; add shrimp and cook until opaque, 2-3 minutes; set aside.
3. Add remaining 1/2 tsp oil to wok; stir-fry onion and garlic 2 minutes; add 1 T stock, ginger, mushrooms, celery, carrot, bell pepper and black pepper; stir-fry 3 minutes.
4. Add 1 T stock, sprouts and shrimp; stir-fry 1 minute; add rice and remaining 2 T stock; stir-fry 2 minutes; stir in scallions and peas; stir-fry 1 minute; stir in watercress and serve.

brown rice, salt, water, sugar snap peas, chicken stock, soy sauce, canola oil, shrimp, onion, garlic, ginger, shiitake mushrooms, celery, carrot, red bell pepper, black pepper, bean sprouts, scallions, watercress leaf

Taken from www.food.com/recipe/shrimp-and-vegetable-fried-rice-75443 (may not work)