Shrimp and Broccoli Fried Rice with Toasted Almonds

Shrimp and Broccoli Fried Rice with Toasted Almonds Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Cooling rice in the freezer ensures the grains stay separate once stir-fried.


4 servings (serving size: about 1 3/4 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.


Maureen Callahan,

Cooking Light

January 2009
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