This was very yummy, but could have used a little more sauce. The cooking method for the rice and vegetables was awesome! I thought this would take a lot longer to prepare than it did. The microwave cooking of the vegetables made this a snap. I would double the portion of sauce, but that is just my taste. I would definitely make this again and it was easy enough to make for a weeknight meal.
Shrimp and Broccoli Fried Rice with Toasted Almonds
Cooling rice in the freezer ensures the grains stay separate once stir-fried.
Yield: 4 servings (serving size: about 1 3/4 cups)
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Amount per serving
- Calories: 442
- Calories from fat: 0.0%
- Fat: 12.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 4g
- Protein: 37.5g
- Carbohydrate: 45.8g
- Fiber: 4.1g
- Cholesterol: 215mg
- Iron: 7mg
- Sodium: 693mg
- Calcium: 141mg
- 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.
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