Cook rice according to package instructions. Make enough for about 3 servings.

Chop and crush ginger into tiny pieces.

When rice is about half way done, add snap peas and half of the ginger. Cook together until rice is done.

While rice is cooking, coat bottom of a skillet with peanut oil. Add the sesame oil and crushed red pepper and heat over medium heat.

Lay shrimp in the oil in an even layer. Add basil, remaining ginger, and chopped red pepper. Cook together until shrimp is done.

Stir shrimp into rice mixture, serve, and devour.