Avocado is right at home in this Asian-style supper of shrimp, snow peas, and brown rice. Serve the citrusy sauce on the side, or drizzle over each bowl.
In a large saucepan, bring 2 cups salted water to a boil. Add rice; cover, reduce heat to low, and cook until rice is tender and water is absorbed, 45 to 50 minutes.
Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.
When rice has finished cooking, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2 to 3 minutes.
Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.
