1 cup broccoli florets
7 teaspoons of olive oil
1 red bell pepper (medium, cut into thin strips)
1 yellow bell pepper (medium, cut into thin strips)
1 cup sugar pea
1 tablespoon peeled fresh ginger (grated)
1 cup long grain white rice (cooked, chilled)
1 tablespoon dark sesame oil
12 ounces medium shrimp (peeled and deveined)
1 1/2 cups frozen edamame beans (thawed)
1/4 cups lower sodium soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 cups sliced green onions (thinly diagonally)
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
- Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
- Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
- Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.