Stir-Fried Brown Rice with Shrimp

21/2 cups medium or long grainbrown rice, cooked and cooled
4 oz. (about 12) medium shrimp, shelled, deveined and patted dry
8 oz. sugar snap peas or snow peas, trimmed Snow peas are wave 1, Snap peas are wave 2
1 large egg
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. unseasoned rice vinegar
1 tsp. toasted (dark) sesame oil
2 tsp. canola oil
1 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
1/4 cup thinly sliced scallions
1/4 cup chopped almonds (toasted, if desired)

*add other veggies as desired and are friendly to your "Wave" *

Cook Brown Rice as per package directions.

In a small bowl, whisk the egg and set it aside. In a separate bowl, combine the soy sauce, rice vinegar and sesame oil and set it aside.

Heat a large, nonstick skillet or wok over high heat until it is hot enough to sizzle and evaporate a drop of water. Add the canola oil and heat until it’s hot. Get the rest of the ingredients lined up near the stove.

Add the ginger and garlic and stir-fry for 10 seconds. Add the shrimp and quickly stir-fry it for 30 seconds, stirring to coat the shrimp with the oil. Mix in the brown rice and stir-fry, breaking up any clumps with the edge of a spoon (large, slotted spoons seem to work best for stir-frying), until it is heated through about 1 minute. Add the soy sauce mixture, snow peas and scallions. Stir-fry everything, stirring constantly for 10 seconds, to blend. Then push the mixture to one side of the pan.

Add the egg on the empty side of the pan and cook, without stirring, until it begins to set, about 10 seconds. Then use your spoon to stir the egg into the rice, breaking the egg into small pieces and mixing all the ingredients together, about 1 minute.

Sprinkle with almonds and serve immediately.