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Shrimp and Broccoli Fried Rice with Toasted Almonds

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 3/4 cups)
Cooling rice in the freezer ensures the grains stay separate once stir-fried.

Ingredients

  • 1 3/4 cups water, divided
  • 1 1/2 cups instant white rice (such as Minute Rice)
  • 4 cups broccoli florets
  • 1 large red bell pepper, chopped (about 1 1/3 cups)
  • 2 tablespoons roasted peanut oil, divided
  • 1 teaspoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 442
  • caloriesfromfat 0.0 %
  • fat 12.6 g
  • satfat 1.9 g
  • monofat 5.4 g
  • polyfat 4 g
  • protein 37.5 g
  • carbohydrate 45.8 g
  • fiber 4.1 g
  • cholesterol 215 mg
  • iron 7 mg
  • sodium 693 mg
  • calcium 141 mg

How to Make It

  1. Place 1 1/2 cups water in a medium saucepan; bring to a boil. Add rice to pan; cover, reduce heat, and simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Spoon rice into a 13 x 9–inch baking dish; place dish in freezer.

  2. Combine broccoli, bell pepper, and the remaining 1/4 cup water in a microwave-safe dish. Microwave at HIGH 5 minutes or until crisp-tender. Set aside.

  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add ginger and garlic to pan; cook 1 minute, stirring frequently.

  4. Increase heat to medium-high. Add shrimp to pan; cook 4 minutes or until shrimp are done. Remove shrimp mixture from pan. Remove rice from freezer.

  5. Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add rice to pan; cook 3 minutes or until thoroughly heated, stirring frequently. Combine broth, soy sauce, and cornstarch in a small bowl, stirring with a whisk. Stir broth mixture into rice. Add shrimp mixture and broccoli mixture to pan; cook 1 1/2 minutes or until sauce thickens. Sprinkle with almonds and onions.