Quick Fried Brown Rice with Shrimp and Snap Peas

  • Msconk Posted: 07/08/14
    Worthy of a Special Occasion

    Recipe is delicious. Simple and easy - also fast - go ahead try it

  • LDombeck Posted: 06/17/14
    Worthy of a Special Occasion

    Pretty quick! Nice peanut flavor. It was spicy, but it was an even heat. I would make again.

  • ebgoldie121 Posted: 06/17/14
    Worthy of a Special Occasion

    Very good fried rice. I used chicken in place of shrimp, and snow peas instead of sugar snap peas, as that is what I had on hand, and added some shredded carrots. As someone else mentioned, I also think I used a little more oil than recipe called for. Turned out well, I will make this again for sure.

  • Mmmm703 Posted: 05/18/14
    Worthy of a Special Occasion

    This was a big hit in my household. We made it with tofu instead of shrimp - but I'm sure it'll be good with shrimp as well. Looking forward to making it again. We used a little more oil than called for when frying the rice.

  • kaKarensFab5 Posted: 06/03/14
    Worthy of a Special Occasion

    Delicious!! Relatively simple although I did cook my own brown rice in my rice cooker. The only important hint I would mention is that after you remove the shrimp from the pan, you will need to turn the heat down to Medium or even a little lower. Otherwise, the eggs will brown and the nuts will scorch. Second time I made it, I turned the heat down at the step and it was perfect.

  • BethieC Posted: 07/03/14
    Worthy of a Special Occasion

    Made this last nite for the hubs and myself...wonderful! I usually don't make changes the first time l try a new recipe, but did add some orange bell pepper strips and some thinly sliced Vidalia onion, which l sauteed briefly before adding peas and peanuts, etc to the pan. As others suggested, l used a bit more oil to fry rice, and l fried it about one minute longer. My only complaint is that it wasn't spicy enough, and l am not usually one to complain about something not being spicy, but this needed some heat. Will probably add more chile paste and maybe a dash or 2 of Sriracha next time. And there will definitely be a next time. Hubs said this was "restaurant quality." We ended up with almost enough left for another meal.

  • Julie07 Posted: 05/27/14
    Worthy of a Special Occasion

    I think I'll add green onion at the end next time as an earlier reviewer suggested, but all the same, this was easy and delicious. The precooked brown rice adds just the right nuttiness and texture that I can never seem to achieve with regular brown rice. Didn't have peanut oil, so I subbed in canola--seemed to work just fine. Definitely on the regular rotation list!

  • nabied Posted: 05/26/14
    Worthy of a Special Occasion

    I'm not sure about the quick part. The prep takes time and the five cooking steps are easy but also take time and use a lot of dishes. However, the results are worth every minute. Great taste with lots of texture.

  • vickierigsby Posted: 07/30/14
    Worthy of a Special Occasion

    This was delicious! I am going to use this brown rice recipe as a side. I didn't use instant brown rice and I made extra soy mixture to add to the rice. Quick and really good!

  • ecugirll Posted: 06/17/14
    Worthy of a Special Occasion

    Made as is (except I used boil-in-bag rice, not precooked). Very yummy and fairly quick. My husband, who isn't crazy about shrimp, loved it! This will definitely go into our favorite dish rotation!

  • contentedgirl Posted: 05/23/14
    Worthy of a Special Occasion

    This was so simple and yet my husband told me that it was one of the best dishes I'd made. Only changes were I cooked my own brown rice since I had it on hand. I also had about 4 oz. of snow peas that I needed to use, so I used them instead of sugar snap peas and added frozen english peas to make up the difference. I also felt it needed green onions, so I added them, too, and since I had sliced mushrooms that would have gone bad, I threw them in as well. (Something I did which made it easier is that when I cooked the eggs in my wok, I used my spatula to break up the eggs in the wok after they were set instead of taking them out & taking the time to chop them up - so much simpler) So, so good! I'll be making it again for sure!

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