I've been experimenting with brown rice, not only due to its health benefits over white rice, but because I really enjoy the texture and taste. It appears that it's definitely not my favorite for use in fried rice. While this dish was tasty, the sticky texture I like in fried rice was missing.
1.5 cup cooked brown rice
10-12 de-tailed shrimp
1 bunch of asparagus
1 clove of garlic
1 tsp chili paste
0.5 tbsp soy sauce
0.5 tbsp fish sauce
0.25 tbsp brown sugar
1 tbsp vegetable oil
Bake asparagus spears at 400F for 8-10 minutes, until slightly tender. Cut into 1.5-inch pieces.
Add the vegetable oil to a large skillet, heat and add minced garlic and chili paste. Cook for about 30 seconds.
Add shrimp and cook until just barely translucent.
Mix soy sauce, fish sauce and brown sugar.
Add brown rice, asparagus and the soy sauce mixture. Cook stirring until heated through. Serve topped with sweet chili sauce.