Shrimp And Veggie Fried Rice

• 1 pound unpeeled, medium-size raw shrimp (31/40 count)
• 1 (1 1/2-inch) piece fresh ginger, peeled
• 3 to 4 tablespoons lite soy sauce
• 1 (5.3-ounce) bag SUCCESS Brown Rice, uncooked
• 1 (8-ounce) package fresh sugar snap peas
• 2 tablespoons sesame oil, divided
• 6 green onions, cut into 2-inch pieces
• 3/4 cup matchstick carrots
• 2 large eggs, lightly beaten
• Toppings: chopped green onions, chopped peanuts, lite soy sauce

1. Peel shrimp; devein, if desired.
2. Grate ginger using the large holes of a box grater. Squeeze juice from grated ginger into a small bowl to equal about 1 teaspoon; discard solids. Stir in soy sauce.
3. Prepare rice and peas according to package directions.
4. Meanwhile, saute shrimp in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or just until shrimp turn pink. Remove from skillet; keep warm.
5. Saute green onions and carrots in remaining 1 tablespoon hot oil in skillet over medium-high heat 2 minutes or until crisp-tender. Add rice and peas, and cook, stirring frequently, 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
6. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce mixture and shrimp. Cook 1 minute or until thoroughly heated. Serve with desired toppings.

shrimp, fresh ginger, soy sauce, brown rice, sugar snap peas, sesame oil, green onions, matchstick carrots, eggs, green onions

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