Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove strings from snap peas, if necessary.
Stem mushrooms and quarter caps.
Pat shrimp dry, and season with ¼ tsp. salt and a pinch of pepper.
Sear the Shrimp
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove shrimp to a plate.
Reserve pan; no need to wipe clean
Cook the Vegetables
Return pan used to cook shrimp to medium-high heat and add 1 Tbsp. olive oil.
Add mushrooms and snap peas to hot pan and cook until peas are crisp-tender and lightly browned, 3-4 minutes.
Finish the Dish
Stir shrimp, sambal, stir-fry sauce, and sugar into pan.
Bring to a boil. Boil, 30-60 seconds. Remove from burner.
Plate dish as pictured on front of card. Bon appétit!