Stir-Fried Black Rice with Garlic Shrimp and Snow Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick stir-fry combining chewy black rice with succulent garlic shrimp and crisp snow peas in a savory soy sauce glaze. This asian-inspired stir fry ready in about 55 minutes pairs black rice, water, ounces, peeled and deveined 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Toss in 1 cup trimmed snow peas and stir-fry for 2 minutes until crisp-tender.
  5. 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.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving hot.

Frequently asked questions

How long does Stir-Fried Black Rice with Garlic Shrimp and Snow Peas take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Black Rice with Garlic Shrimp and Snow Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black rice from drying out.

Can I substitute ingredients in Stir-Fried Black Rice with Garlic Shrimp and Snow Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Black Rice with Garlic Shrimp and Snow Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Black Rice with Garlic Shrimp and Snow Peas?

Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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