• Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Add rice to the boiling water, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.
  

• Meanwhile, trim, then halve snow peas.
• Core, then cut pepper into 1/2-inch pieces.
• Thinly slice green onion.
• Pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces.
  

• Heat a large non-stick pan over medium-high heat.
• When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 2-4 min. (TIP: Keep your eye on them so they don't burn.) 
• Transfer to a plate.

• Add sesame oil to the same pan, then snow peas, peppers, ginger-garlic puree and tilapia. Cook, stirring occasionally, until tilapia turns opaque, 3-4 min.**

• Add rice vinegar, half the oyster sauce (use all for 4 ppl) and 1 tbsp (2 tbsp) water. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired).
• Cook, stirring occasionally, until sauce slightly thickens and tilapia and veggies are coated, 1 min.

• Fluff rice with a fork, then stir in half the sesame seeds. Season with salt.
• Divide rice between bowls. Top with tilapia stir-fry.
• Drizzle 1/2 tsp (1 tsp) sriracha over top. (NOTE: Reference heat guide.)
• Sprinkle remaining sesame seeds and green onions over top.

If you've opted to get tilapia, pat dry with paper towels. Cut into 1 1/2-inch pieces.

Cook tilapia in the same way the recipe instructs you to cook the shrimp, increasing cook time to 3-4 minutes,** until tilapia turns opaque. Follow the rest of the recipe as written.