Provided by Woman's Day
Cook rice in a large nonstick skillet according to package directions, omitting butter or margarine and salt.
Push rice to one side. Add oil and bell pepper to other side. Cook over medium-high heat 3 to 4 minutes, stirring often, until pepper is crisp-tender.
Add shrimp and sugar snap peas. Stir to mix all ingredients, cover and cook 3 to 4 minutes, stirring 2 or 3 times, just until shrimp are just opaque at centers.
NOTE Look for Chinese stir-fry oil, seasoned with sesame, ginger and garlic, in the Asian food section of your market.
Calories 347 Fat 8g Saturated fat 0 Cholesterol 105mg
Sodium 164mg Carbohydrate 47g Fiber 0
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook
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