Easy Orange Shrimp Fried Rice - cooking recipe

Ingredients

2 cups Minute Rice, uncooked
3/4 lb frozen cooked shrimp, peeled, deveined
1 tablespoon vegetable oil
1 cup sugar snap pea
1 small sweet red pepper, sliced
1/4 cup reduced sodium soy sauce
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon honey
1 teaspoon fresh gingerroot, minced
1 garlic clove, minced
1 (10 ounce) can mandarin orange segments, drained
1/2 cup green onion, chopped

Preparation

Prepare rice according to package directions. Reserve. Run cool running water over the shrimp until thawed; drain well.
Heat oil in a nonstick wok or large skillet set over medium-high heat. Add the sugar snap peas and red pepper. Stir-fry for 5 minutes or until tender and lightly browned.
Stir in the soy sauce, orange concentrate, honey, ginger, and garlic. Cook for 1 minute or until sauce has slightly thickened.
Stir the cooked rice, shrimp, orange segments and green onion into the sauce. Cook, tossing, until rice and shrimp are heated through and coated with sauce.
NOTE: Use up leftovers by stirring 1 1/2 cups sliced, cooked chicken, steak or pork into the stir-fry pan instead of the cooked shrimp.