Ingredients

• 2 cups water
• 1 cup uncooked white rie
• 1 pound medium shrimp, peeled and deveined
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 clove garlic
• 1 tablespoon sesame seeds
• 1/4 teaspoon ground black pepper
• 2 tablespoons sesame oil
• 1 red bell pepper sliced in to thin strips
• 3 green onions, sliced
• 3 tablespoons teriyaki sauce
• 1/2 pound sugar snap peas
• 1/8 cup cornstarch
• 3/4 chup chicken broth

Steps

1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
3. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.