Swapping out traditional rice noodles for jasmine rice gives this dish an aromatic, quick-cooking solution for your own spin on a classic.
Prepare rice according to package directions. Set aside.
In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside.
In large wok or skillet over high heat, heat ½ tablespoon oil and quickly scramble egg. Remove from pan and reserve.
Add remaining oil to wok or skillet over high heat. Add shrimp and garlic; stir fry 5 minutes or until shrimp are cooked.
Add reserved sauce and rice; stir fry 2 minutes. Add green onions and reserved egg; toss to combine.
Divide completed meal between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.