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
1 tablespoon dark sesame oil
12 ounces peeled and deveined medium shrimp
1 1/2 cups frozen edamame, thawed
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

Steam broccoli 4 minutes or until crisp-tender; set aside. 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. Add remaining 2 tablespoons canola 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. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture. 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. Serve immediately.


  • Calories 368
  • Fat 15.7 g
  • Saturated Fat 1.5 g
  • Monounsaturated Fat 6.9
  • Polyunsaturated Fat 4.5 g
  • Cholesterol 129 mg
  • Iron 4.7 mg
  • Carbohydrates 27.1 g
  • Protein 26.6 g
  • Fiber 5.8 g
  • Sodium 560 mg
  • Calcium 122 mg

Serves 4 (serving size: about 2 cups)

Recipe courtesy of Cooking Light, Juliana Grimes (May 2012)