Spicy Shrimp and Snap Pea Fried Brown Rice with Mango Yogurt

By Ming Tsai, Author, Simply Ming: Easy Techniques for East-Meets-West Meals

Serves 1

½ cup (4 ounces) medium shrimp, cleaned and deveined
¾ teaspoon Asian sesame oil
¾ teaspoon cornstarch
¾ teaspoon soy sauce
1 cup snap peas, ends trimmed (if needed), blanched in boiling water,
shocked in ice water, drained, and cut on the bias
¼ cup small red onion, cut into ¼ inch dice
½ teaspoon red jalapeno, stemmed and minced
1/3 teaspoon fresh ginger, peeled and minced
¾ teaspoon sambal
1/2 cup (4 ounces) cooked day old brown rice
1/2 tablespoons grapeseed or canola oil
Kosher salt to taste
freshly ground black pepper to taste
1/2 cup mango, peeled and cut into ½ inch dices
1/2 cup low fat plain yogurt
¾ teaspoon cilantro, finely chopped (may substitute mint)
green scallions for garnish

In a large bowl, combine the shrimp, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes. Heat a wok or heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the shrimp and stir fry until just cooked through, about 2 to 3 minutes. Add the snap peas, onion, jalapeno, ginger, sambal, and the rice and toss to heat through. Season with salt and pepper and remove from heat. While the fried rice is cooking, in a bowl, combine the mango, yogurt and cilantro and set aside. To serve, mold rice in a small bowl and turn over on plate. Drizzle with mango yogurt and garnish with green scallions.