Prep Time
40 Mins
4 servings (serving size: 2 cups rice mixture and 1 teaspoon almonds)

Take leftovers of this dish to work the next day for a terrific lunch.

How to Make It

Step 1

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.

Step 2

Combine soy sauce, vinegar, sesame oil, hot sauce, and garlic in a large bowl; stir with a whisk. Set aside.

Step 3

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.

Ratings & Reviews

KateVanVleck's Review

April 27, 2011
Super quick and easy! I used 2 cups(1can) of the broth instead of half broth & half water which I think made the rice more flavorful and I used Sriracha hot sauce as well.

Mikala's Review

May 05, 2010
Made this recipe tonight and did not enjoy it. The texture of the rice was very strange to me. The flavors were okay, but I've had better dishes. Not one of my favorites at all. Really disliked this meal.

carolfitz's Review

April 30, 2010
Quick & easy; biggest job was cleaning the thawed shrimp -- everything else was a snap. Made to recipe using Sriracha for the hot sauce, so this added some depth I think.

SusanP23's Review

January 22, 2010
This was good and very easy - good weeknight meal. It did not take 40 minutes to prepare. I had it on the table in 25 minutes! Good mix of flavors. I had to use sugar snap peas since I could not find snow peas - which was just as good. I would like to try it with brown rice to see how it would taste and make it just a little more healthy.