One food I find myself indulging in is fried rice. I love how it shows up on your plate in a perfect mound of buttery goodness. Unfortunately all that flavor comes with a price, in the form of calories! Not wanting to deprive myself (because I can be a binge eat like no ones business), I decided to try out this recipe from Cooking Light.
Like all recipes, I modified this healthy shrimp fried rice recipe to my tastes and dietary needs (read less calories) and simplified the cooking techniques. I was not in the mood to wash my steamer so I sauteed the broccoli in my pan instead. The Sriracha definitely gives this a kick. Enough of one that we didn’t give any to my daughter as she’s not big on spicy foods. Good thing I always keep a few vegetables and rice held back.
- 1 cup broccoli florets
- 2 cups assorted peppers cut in 2″ strips
- 1-2 cups sugar snap peas
- 1 tbsp grated fresh ginger (use a microplane to grate)
- 1 cup long-grain brown rice, chilled (make the day ahead if possible)
- 12 oz peeled, deveined shrimp
- 1 tsp sesame oil
- 4 tsp canola oil
- 1/4 low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp Sriracha
- Heat 1 tsp of canola oil over medium-high heat and cook broccoli, peppers and snap peas for 2-3 minutes until crisp tender. Do not overcook the broccoli! Take it out earlier if necessary. Remove all vegetables from the pan and set aside.
- Add 1 tbsp of canola oil and cook grated ginger for 10 seconds. Add rice and stir fry for 5-7 minutes or until rice is nicely browned. Add rice to the bowl of vegetables.
- Wipe the pan clean with paper towels and add 1 tsp sesame oil. Sautee the shrimp for 1 minute then add the soy sauce, vinegar and Sriracha to the pan. Bring to a boil. Cook for 2-3 minutes or until the mixture starts to thicken slightly. Add the vegetable and rice mixture and cook another 1-2 minutes, making sure everything is heated through. Stir frequently to ensure nothing burns.
— East 9th Street (@East9thStreet) April 29, 2012