Ingredients

• 0.33 cups soy sauce
• 0.25 cups hoisin sauce
• 2 tablespoons honey
• 2 tablespoons orange marmalade
• 1 tablespoon chili paste
• 0.5 pounds cooked shrimp
• 3 cups water
• 2 cups uncooked jasmine rice
• 2 tablespoons olive oil
• 2 cups sugar snap peas
• 1 orange bell pepper , cut into 1/2-inch dice
• 1 red bell pepper , cut into 1/2-inch dice
• 1 sweet onion , cut into 1/2-inch dice
• 4 cloves garlic , minced
• 2 teaspoons minced fresh ginger root
• 0.25 teaspoons sesame oil
• 1.5 teaspoons sesame seeds

Instructions

1. 1 Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.
2. 2 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.
3. 3 When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.
4. 4 Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.

Nutrition per serving