Shrimp Fried Rice

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

1. Combine water and rice in a small saucepan; bring to boil over high heat;
2. cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes; spread rice out on a large baking sheet to cool.
3. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
4. Heat 1 t canola oil in a large nonstick wok 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.
5. Add another 1 t canola oil to the wok and return to medium-high heat; add shrimp and cook, stirring occasionally until pink 1 1/2 to 2 minutes; transfer shrimp to bowl.
6. Heat the remaining 2 t oil in the wok over medium-high heat; add ginger and cook, stirring, until gragrant about 30 seconds; stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender crisp 3-4 minutes; stir in the rice and egg, and shrimp; cooking stirring until heated through about 1 minute.
7. Remove from the heat and gently stir in the sauce mixture.

water, instant brown rice, hoisin sauce, soy sauce, sesame oil, canola oil, eggs, shrimp, fresh ginger, snap peas, red bell pepper, carrots, scallions

Taken from www.food.com/recipe/shrimp-fried-rice-494513 (may not work)