Direction

1. Heat the 2 teaspoons sesame oil in a large skillet or wok over medium high heat.
2. Add the sliced 1 red bell pepper and 1 yellow bell pepper, 1/2 red onion, chopped 1/2 cup carrots , 2 tablespoons seasoned rice vinegar and 1/2 teaspoon fine sea salt. Toss and cook for 2-3 minutes.
3. Add the peeled, raw 1 pound large shrimp and 1 cup sugar snap peas, continue to cook for 4-5 minutes or until shrimp are opaque and curled. Stir in the 1 cup bean sprouts and 1 cup of the teriyaki sauce, cook for an additional minute.
4. Divide the cooked 4 cups cooked sticky rice into 4 bowls. Equally divide teriyaki shrimp stir fry over the rice. Top with the remaining 1/2 cup teriyaki sauce and 1 tablespoon sesame seeds.