Asian Shrimp Rice Bowl

Ingredients

• 1 tablespoon chile paste 
• 2 teaspoons ginger root fresh minced
• 4 cloves garlic minced
• 0.3 cup hoisin sauce 
• 2 tablespoons honey 
• 2 cups jasmine rice uncooked
• 2 tablespoons olive oil 
• 1  orange bell pepper cut into 1/2-inch dice
• 2 tablespoons orange marmalade 
• 1  bell pepper red cut into 1/2-inch dice
• 0.3 teaspoon sesame oil 
• 1.5 teaspoons sesame seed 
• 0.5 pound shrimp cooked
• 0.3 cup soya sauce 
• 2 cups sugar snap peas 
• 1  onion sweet cut into 1/2-inch dice
• 3 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• wok

Directions

1. Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
2. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
4. Serve over hot jasmine rice, sprinkled with sesame seeds.