Quick Fried Brown Rice with Shrimp and Snap Peas

Quick Fried Brown Rice with Shrimp and Snap Peas Recipe
Photo: Randy Dausch; Styling: Lindsey Lower
Stir up your weeknight meal routine by serving up 20-minute Quick Fried Brown Rice with Shrimp and Snap Peas.


Serves 4 (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 418
Fat 19.8 g
Satfat 3.6 g
Monofat 8.5 g
Polyfat 5.9 g
Protein 22 g
Carbohydrate 39 g
Fiber 3 g
Cholesterol 229 mg
Iron 2 mg
Sodium 587 mg
Calcium 82 mg


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Adam Hickman,

Cooking Light

June 2014