Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado

• 2 cups water
• 1 cup long-grain brown rice
• 1/4 cup soy sauce
• 1/4 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons rice vinegar (unseasoned)
• 2 teaspoons light-brown sugar
• 1 tablespoon vegetable oil, such as safflower
• 1 pound fresh or frozen (thawed) medium shrimp (36 to 40 count), peeled and deveined (see page 361)
• 8 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
• 1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
• Coarse salt and freshly ground pepper
• 1 ripe avocado, pitted, peeled, and cut into chunks (see page 360)

1. In a large saucepan, bring the water to a boil.
2. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes.
3. Remove from heat; let stand covered, 10 minutes.
4. Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
5. While rice is standing, heat oil in a large skillet over medium-high.
6. Add shrimp, snow peas, and ginger; season with salt and pepper.
7. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
8. Fluff rice with a fork, and divide among four bowls.
9. Top with shrimp mixture and avocado; serve sauce on the side.

water, longgrain brown rice, soy sauce, lemon juice, rice vinegar, lightbrown sugar, vegetable oil, shrimp, snow peas, fresh ginger, salt, avocado

Taken from www.epicurious.com/recipes/food/views/brown-rice-bowl-with-shrimp-snow-peas-and-avocado-388008 (may not work)