First up – I stir fried my veggies and then set them aside…I tend to modify recipes a bit to what I have and what we like. Larry isn’t big on peppers so I used one yellow pepper, broccoli and snap peas. I would have added mushrooms but we were out.
Then I was frying my rice! I cooked the rice first (recipe recommends day old – but I didn’t plan ahead enough), then added a bit of oil to the skillet and put the rice in. I was really shocked at how much flavor this added to the rice – I will likely do this from now on – it’s so much better!!!! And since Cooking Light taught me this trick – I feel good about it health-wise as well.
Then after removing the rice, I put the shrimp in the pan. I’ve never used the “fresh” shrimp with the shell on – I’m a bit nervous about all that peeling and worrying about veins and such. So I just use the bagged pre-cooked kind and we’re always happy with them. I also ALWAYS pull off the tails before cooking – it’s so much easier to eat and they pop right off when they’re cold!
- Yield: Serves 4 (serving size: about 2 cups)
- Hands-on:31 Minutes
- Total:31 Minutes
- 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