This shrimp fried rice dish is best if you use day-old rice. Cook it and spread in a single layer on a baking sheet to cool completely. Then refrigerate overnight to allow it to lose any excess moisture.
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
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
How to Make It
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.
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.
This was better than I expected. The simple sauce was tastier than I would've thought. It really seems like part stir fry and part fried rice. Subbed garlic for the ginger. Used pre-washed and chopped veggies when available.
We used this recipe as a stir fry rather than fried rice so did not bother with making rice ahead of time. Used onion, mushrooms, asparagus, red bell pepper, green onion for veges. Stir fried veges then added ginger and 2 minced garlic cloves. Removed and continued recipe as noted. Topped the rice. The sauce was tasty, used Tamari Lite rather than soy sauce (less sodium).
This was a tasty dish but the lack of adequate rice was sadly obvious (I gave extra to my daughter who doesn't like shrimp). I did slightly thicken the sauce with some cornstarch and added some minced garlic in with the ginger. Served with an asian cucumber salad. I'd make it again but my teen was not that excited by it.