Take leftovers of this dish to work the next day for a terrific lunch.
1 cup uncooked long-grain rice
1 cup water
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1 teaspoon hot sauce
2 teaspoons bottled chopped garlic
2 cups snow peas, trimmed (about 6 ounces)
1 1/2 pounds large peeled and deveined shrimp
1/2 cup diagonally cut green onions
4 teaspoons slivered almonds, toasted
How to Make It
Combine long-grain rice, 1 cup water, and fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.
Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain. Add snow peas, shrimp, green onions, and rice to soy mixture; toss well to combine. Top with almonds. Serve immediately.