Shrimp Fried Rice

ImageThis was one of my first attempts at homemade Chinese food and I’m so glad I purchased all the new ingredients because it has become a favorite in our house.  I even made a double batch last time because just like take-out, the left-overs are delicious!

From Cooking Light.


  • 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 (Best thing to do is make rice the day before, then spread onto a cookie sheet and refrigerate over night.  Saves time and tastes better this way!)
  • 1 tablespoon dark sesame oil
  • 12 ounces peeled and deveined medium shrimp
  • 1 1/2 cups frozen edamame, thawed  (Couldn’t find these in our store so I used lima beans)
  • 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


  1. Cut peppers while defrosting shrimp and edamame.
  2. 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.
  3. Add remaining 2 tablespoons canola oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds.
  4. Add rice, and stir-fry for 5 minutes or until rice is lightly browned.
  5. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
  6. Wipe the pan with paper towels. Return pan to medium-high heat.
  7. Add sesame oil to pan; swirl to coat.
  8. Add shrimp; stir-fry 1 minute. Add edamame; stir-fry 1 minute.
  9. Stir in soy sauce, vinegar, and Sriracha; bring to a boil.
  10. Cook for 3 minutes or until liquid thickens slightly.
  11. Meanwhile, steam broccoli 4 minutes or until crisp-tender and add to vegetable mixture.
  12. Add vegetable mixture and green onions; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently.
  13. Serve immediately.
  14. Enjoy!

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