Recipe For Shrimp Fried Rice

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)

  1. 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.
  2. 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.
  3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
  4. 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.