Shrimp Fried Rice

Ingredients

• 1 cup broccoli florets 
• 7 teaspoons canola oil divided
• 1 cup rice long-grain white chilled cooked
• 1 tablespoon sesame oil dark
• 1.5 cups edamame frozen thawed
• 1 tablespoon ginger fresh grated peeled
• 0.3 cup thinly green onions diagonally sliced
• 0.3 cup lower-sodium soy sauce 
• 1 medium bell pepper red cut into thin strips
• 1.5 tablespoons rice vinegar 
• 12 ounces shrimp deveined peeled
• 1 teaspoon sriracha such as huy fong) hot
• 1 cup sugar snap peas trimmed halved
• 1 medium bell pepper yellow cut into thin strips

Equipment

• bowl
• frying pan
• paper towels
• wok

Directions

1. Steam broccoli 4 minutes or until crisp-tender; set aside.
2. Heat a large skillet or wok over medium-high heat.
3. Add 1 teaspoon canola oil to pan.
4. Add bell peppers and sugar snap peas to pan, and stir-fry for 2 minutes.
5. Place vegetable mixture in a large bowl.
6. Add remaining 2 tablespoons canola oil to pan; swirl to coat.
7. Add ginger, and stir-fry for 10 seconds.
8. Add rice, and stir-fry for 5 minutes or until rice is lightly browned.
9. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
10. Wipe the pan with paper towels. Return pan to medium-high heat.
11. Add sesame oil to pan; swirl to coat.
12. Add shrimp; stir-fry 1 minute.
13. 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.
14. Add vegetable mixture and green onions; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently.
15. Serve immediately.