Stir-Fried Black Rice with Garlic Shrimp and Snow Peas

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry combining chewy black rice with succulent garlic shrimp and crisp snow peas in a savory soy sauce glaze. This Asian fusion recipe, ready in about 55 minutes, pairs black rice, water, raw shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Asian cuisine 370 cal/serving

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Ingredients

1 cup black rice
2 1/2 cups water
12 ounces, peeled and deveined raw shrimp
1 cup, trimmed snow peas
4 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 stalks, sliced green onions
1/4 tsp red chili flakes
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Rinse 1 cup black rice thoroughly under cold water. Combine rinsed rice with 2 1/2 cups water in a saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer for 30-35 minutes until rice is tender and water absorbed. Fluff with a fork and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 12 ounces raw shrimp to the wok and stir-fry for 3-4 minutes until pink and opaque. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes.
Step 4: Toss in 1 cup trimmed snow peas and stir-fry for 2 minutes until crisp-tender.
Step 5: Add the cooked black rice to the wok along with 3 tbsp soy sauce and 1 tbsp sesame oil. Stir everything together and cook for another 2 minutes until heated through and the sauce coats the rice evenly.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving hot.