Ingredients
Coarse salt and ground pepper
1 cup long-grain brown rice
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 1 to 2 lemons)
2 tablespoons rice vinegar
2 teaspoons light-brown sugar
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp, thawed if frozen
1/2 pound snow peas, trimmed and halved on the diagonal
1 piece (1 inch long) fresh ginger, peeled and cut into matchsticks
1 Hass avocado, pitted and cut into chunks
Preparation
In a large saucepan, bring 2 cups salted water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes.
Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.
When rice has finished cooking, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes.
Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.
