Post
Good Eats: Shrimp Fried Rice
-
This 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
Yield: Serves 4 (serving size: about 2 cups)Total: 31 Minutes-
Ingredients
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
-
Preparation
- 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.
Nutritional Information
Amount per serving- Calories: 368
- Fat: 15.7g
- Saturated fat: 1.5g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 4.5g
- Protein: 26.6g
- Carbohydrate: 27.1g
- Fiber: 5.8g
- Cholesterol: 129mg
- Iron: 4.7mg
- Sodium: 560mg
- Calcium: 122mg
-
(Source: Cooki)
