Shrimp and Broccoli Fried Rice with Toasted Almonds

Ingredients

• 0.3 cup almonds toasted sliced
• 4 cups broccoli florets 
• 1 teaspoon cornstarch 
• 0.5 cup fat-skimmed beef broth fat-free
• 1 teaspoon ginger fresh grated peeled
• 3  garlic clove minced
• 0.3 cup spring onion chopped
• 1.5 cups rice white instant (such as Minute Rice)
• 3 tablespoons soy sauce low-sodium
• 2 tablespoons vegetable oil; peanut oil preferred divided
• 1.3 cups bell pepper red chopped
• 1.3 pounds shrimp deveined peeled
• 1.8 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• baking pan
• microwave

Directions

1. Place 1 1/2 cups water in a medium saucepan; bring to a boil.
2. Add rice to pan; cover, reduce heat, and simmer 5 minutes.
3. Remove pan from heat; let stand 5 minutes. Spoon rice into a 13 x 9inch baking dish; place dish in freezer.
4. Combine broccoli, bell pepper, and the remaining 1/4 cup water in a microwave-safe dish. Microwave at HIGH 5 minutes or until crisp-tender. Set aside.
5. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
6. Add ginger and garlic to pan; cook 1 minute, stirring frequently.
7. Increase heat to medium-high.
8. Add shrimp to pan; cook 4 minutes or until shrimp are done.
9. Remove shrimp mixture from pan.
10. Remove rice from freezer.
11. Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat.
12. Add rice to pan; cook 3 minutes or until thoroughly heated, stirring frequently.
13. Combine broth, soy sauce, and cornstarch in a small bowl, stirring with a whisk. Stir broth mixture into rice.
14. Add shrimp mixture and broccoli mixture to pan; cook 1 1/2 minutes or until sauce thickens.
15. Sprinkle with almonds and onions.