2 cups black rice (see note)
3 1/2 cups water
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
Kosher salt and freshly ground black pepper
4 tablespoons plus 1 tsp grapeseed oil, divided
1 1/4 pounds peeled and deveined large shrimp
2 1/2 cups sugar snap peas, cut into 1-inch pieces
3 peaches, cut into 1/4-inch-thick slices
3 tablespoons seasoned rice vinegar
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
1. In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. Fluff with fork and transfer to a large bowl.
2. Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and a pinch each salt and pepper; cook, stirring, until cooked through and opaque (4-5 minutes). Remove shrimp; wipe pan with paper towels.
3. In same pan, heat 1 teaspoon oil over medium-high heat. Add snap peas and cook, stirring often, 2 minutes. Add peaches and cook 2 minutes. Transfer to bowl with rice.
4. In a medium bowl, whisk together vinegar, remaining 3 tablespoons oil, honey, and soy sauce until smooth; pour dressing over rice mixture, add shrimp, and toss.