Rating

Cook the rice according to the directions on the package and set aside.

Meanwhile, place the shrimp on a plate lined with paper towel and pat dry. Season the shrimp with the salt.

Heat a cast-iron skillet over medium heat and add the olive oil. Once the skillet is warmed, add the shrimp and cook for three minutes per side, until pink and cooked through. Remove and set aside. Add the snap peas and toss. Cook for two to three minutes, until tender-crisp.

Divide the rice onto plates and top with shrimp and snap peas. Garnish with chives and season with salt to taste.

LEFTOVERS

Refrigerate in an airtight container for up to three days.

MORE FLAVOR

Use ghee or butter to finish cooking the shrimp. Add chili flakes or black pepper to the shrimp and rice.

NO CHIVES

Use green onion or another fresh herb such as parsley.