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Spicy Shrimp Fried Rice and Snap Peas in a White Bowl on the Counter

Spicy Shrimp Fried Rice

A 20-minute wok dinner: shrimp tossed in a soy-sambal-honey sauce with crackly brown rice, scrambled eggs, snap peas, peanuts and garlic. Ten ingredients, big flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 1 lb medium shrimp peeled and deveined
  • 2 Tbsp sesame oil divided
  • 2 Tbsp lower-sodium soy sauce
  • 1 Tbsp sambal oelek chili paste
  • 1 Tbsp honey
  • 4 large eggs
  • 16 oz cooked brown rice 2 microwave pouches work well
  • 8 oz snap peas
  • 1/3 cup unsalted peanuts
  • 1/8 tsp kosher salt
  • 3 garlic cloves minced
  • sriracha for drizzling

Method
 

  1. Rinse and check the shrimp, then toss with 1 teaspoon sesame oil. In a bowl, whisk the soy sauce, sambal oelek and honey.
  2. Cook the shrimp in a hot wok 3-4 minutes, just until pink. Transfer to the sauce bowl and toss to coat.
  3. Add a little more sesame oil to the wok and scramble the eggs until set. Set aside.
  4. Add 1 tablespoon sesame oil and the rice. Stir-fry 4-5 minutes until it crackles and pops, then stir it into the shrimp and sauce.
  5. Add 1 teaspoon sesame oil, the snap peas, peanuts, salt and garlic to the wok. Stir-fry 2-3 minutes until the peanuts begin to brown and peas are hot but crisp.
  6. Return the shrimp rice and eggs to the wok and toss 1-2 minutes. Drizzle with sriracha and serve.

Notes

Do not overcook the shrimp; they toughen fast. Sambal oelek is in the international aisle.