This week I have I been craving shrimp fried rice. I know I could call and order some but wanted to find a healthier version.
- 1 cup broccoli florets
- 7 teaspoons canola oil, divided
- 1 medium red bell pepper, cut into thin strips
- 1 medium yellow bell pepper, cut into thin strips
- 1 cup sugar snap peas, trimmed and halved crosswise
- 1 tablespoon grated peeled fresh ginger
- 1 cup cooked long-grain white rice, chilled (or brown rice)
- 1 tablespoon dark sesame oil
- 12 ounces peeled and deveined medium shrimp $
- 1 1/2 cups frozen edamame, thawed
- 1/4 cup lower-sodium soy sauce
- 1 1/2 tablespoons rice vinegar $
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/4 cup thinly diagonally sliced green onions
- 1. Steam broccoli 4 minutes or until crisp-tender; set aside. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon canola oil to pan. Add bell peppers and sugar snap peas to pan, and stir-fry for 2 minutes. Place vegetable mixture in a large bowl. Add remaining 2 tablespoons canola oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds. Add rice, and stir-fry for 5 minutes or until rice is lightly browned. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
- 2. Wipe the pan with paper towels. Return pan to medium-high heat. Add sesame oil to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add edamame; stir-fry 1 minute. Stir in soy sauce, vinegar, and Sriracha; bring to a boil. Cook for 3 minutes or until liquid thickens slightly. Add vegetable mixture and green onions; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently. Serve immediately.
• 1,154 calories per serving
• 4 grams saturated fat
• 3,352 milligrams sodium
• 368 calories per serving
• 1.5 grams saturated fat
• 560 milligrams sodium