Hold up, don’t be scared off by the “quick fried” in the title of this dish. Make no mistake this meal is not bad for you, but good for you. It is Cooking Light after all!

You can find the original recipe here.

I did make some changes to the original recipe. First, I used some chili powder in place of sambal oelek (ground fresh chili paste) because I didn’t have any. Actually I had to look up what the heck it even was because I had ever heard of it before. 🙂 Second, I used canola oil in place of peanut oil because I didn’t have any of that either. Third, I only used 1 pouch of the rice because I forgot to buy two. And it is perfect with only one pouch of rice. And finally, I doubled the sauce. Really, it is much better with the sauce doubled.

The dish calls for shrimp, which I used and it was delicious. However, I bet you could use chicken instead and it would be just as yummy.

The best part is it is so very easy to make. I found what works best is to prepare all the ingredients first, so its all ready to add in, as teh directions call for cooking one thing, then immediately another, then another, until its all been added in. Takes about 25 minutes tops from start to finish.

The original recipe says it serves 4 people, but in the real world, there is no way that this will feed 4 adults. It will serve 3 people comfortably.

This is one of few times where my final product actually looks exactly like the picture in the magazine/website/book!

Magazine Pic:

My Final Product:

So, the recipe and nutritional information that follows here is with my all of variations as noted above. Enjoy!

Cooking Light’s Quick Fried Brown Rice with Shrimp and Snap Peas

Ingredients

• 1 (8.8-ounce) pouches precooked brown rice (such as Uncle Ben’s)
• 4 tablespoons lower-sodium soy sauce
• 1 teaspoon chili powder (to taste)
• 2 tablespoon honey
• 2 tablespoons canola oil, divided
• 12 medium sized uncooked 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

Preparation

1. Heat rice according to package directions.
2. Combine soy sauce, chili powder, and honey in a large bowl. Combine 1 teaspoon canola 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 canola 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.

Nutritional Info (serves 3)

Calories: 486
Fat: 22g
Protein: 30g
Carbohydrate: 45g
Sodium: 1400mg
Fiber: 4g
Cholesterol: 20mg
Sugar: 13g
Iron: 15%
Calcium: 12%
Vitamin A: 14%
Vitamin C: 15%