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Total Time
50mins
Prep 10 mins
Cook 40 mins

Makes 4 generous 2 cup servings at 307 calories per serving. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5. This is from Eating Well Magazine.

Ingredients Nutrition

Directions

  1. Combine water and rice in a small saucepan; bring to boil over high heat;
  2. cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes; spread rice out on a large baking sheet to cool.
  3. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
  4. Heat 1 t canola oil in a large nonstick wok over medium-high heat; add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds; transfer the egg to a bowl.
  5. Add another 1 t canola oil to the wok and return to medium-high heat; add shrimp and cook, stirring occasionally until pink 1 1/2 to 2 minutes; transfer shrimp to bowl.
  6. Heat the remaining 2 t oil in the wok over medium-high heat; add ginger and cook, stirring, until gragrant about 30 seconds; stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender crisp 3-4 minutes; stir in the rice and egg, and shrimp; cooking stirring until heated through about 1 minute.
  7. Remove from the heat and gently stir in the sauce mixture.