Quick Fried Brown Rice With Shrimp And Snap Peas

• 1 1/2 (8.8-ounce) pouches precooked brown rice (such as Uncle Ben's)
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon sambal oelek (ground fresh chile paste)
• 1 tablespoon honey
• 2 tablespoons peanut oil, divided
• 10 ounce medium shrimp, peeled and deveined
• 3 large eggs, lightly beaten
• 1 1/2 cups sugar snap peas, diagonally sliced
• 1/3 cup unsalted, dry-roasted peanuts
• 1/8 teaspoon salt
• 3 garlic cloves, crushed

1. Heat rice according to package directions.
2. Combine soy sauce, sambal oelek, and honey in a large bowl. Combine 1 teaspoon peanut oil and shrimp in a 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. 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.
3. Add 1 tablespoon oil to pan; swirl to coat. Add rice; stir-fry 4 minutes. Add rice to shrimp mixture. 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.
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pouches, lower, sambal oelek, honey, peanut oil, shrimp, eggs, sugar snap peas, peanuts, salt, garlic

Taken from www.myrecipes.com/recipe/fried-brown-rice-shrimp (may not work)