Found this in the Cooking Light 2013 cookbook and have adjusted the recipe slightly. I’ve been trying to make things on the weekend that can be frozen in individual servings and taken for lunch during the work week. This one definitely fit the bill. It was fairly quick to make, is full of healthy ingredients, super delicious and each serving comes in at about 350 calories. I increased the amount of shrimp and sugar snap peas, but cut down on the amount of edamame. I also switched to olive oil – opposed to canola and used 1 teaspoon less. I don’t like the information that’s been coming out about canola. So, I’m not using it any longer.
1 cup broccoli florets
2 Tablespoons Olive Oil, divided
1 medium red bell pepper, cut into thin strips
1 medium yellow bell pepper, cut into thin strips
1 small package sugar-snap peas, trimmed and halved crosswise (about 2 cups)
1 tablespoon grated peeled fresh ginger
1 cup cooked long-grain white rice, chilled
1 tablespoon dark sesame oil
1 lb. peeled and deveined medium shrimp
1 cup frozen edamame, thawed
1/4 cup lower-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon Sriracha
1/4 cup thinly diagonally sliced green onions
1. Steam broccoli 4 minutes or until crisp-tender; set aside. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon olive oil to pan. Add bell peppers and sugar snap peas; stir-fry for 2 minutes. Place vegetable mixture in a large bowl. Add remaining tablespoon 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. (Because I used less oil in this step the rice stuck to the pan so I used a little chicken broth to keep it from sticking. If you’re not concerned about the amount of calories – add a little more oil so the rice will actually brown.) 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.