Shrimp Fried Rice

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

1. 1.Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.
2. 2.Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
3. 3.Heat 1 teaspoon canola oil in a large nonstick skillet 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.
4. 4.Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.
5. 5.Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.
6. Tips & Notes
7. Tips: Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.

water, instant brown rice, hoisin sauce, sesame oil, eggs, shrimp, fresh ginger, red bell pepper, carrots

Taken from www.epicurious.com/recipes/member/views/shrimp-fried-rice-52806621 (may not work)