Photo: José Picayo
Hands-on Time
31 Mins
Total Time
31 Mins
Yield
Serves 4 (serving size: about 2 cups)

This shrimp fried rice dish is best if you use day-old rice. Cook it and spread in a single layer on a baking sheet to cool completely. Then refrigerate overnight to allow it to lose any excess moisture.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Stir-Fried-Rice

Jill1995
April 18, 2016
This was better than I expected. The simple sauce was tastier than I would've thought. It really seems like part stir fry and part fried rice. Subbed garlic for the ginger. Used pre-washed and chopped veggies when available.

Yummy!

steponme
November 18, 2015
We used this recipe as a stir fry rather than fried rice so did not bother with making rice ahead of time.  Used onion, mushrooms, asparagus, red bell pepper, green onion for veges.  Stir fried veges then added ginger and 2 minced garlic cloves.  Removed and continued recipe as noted.  Topped the rice.  The sauce was tasty, used Tamari Lite rather than soy sauce (less sodium).

daneanp's Review

TCUnurse
October 20, 2014
This was a tasty dish but the lack of adequate rice was sadly obvious (I gave extra to my daughter who doesn't like shrimp). I did slightly thicken the sauce with some cornstarch and added some minced garlic in with the ginger. Served with an asian cucumber salad. I'd make it again but my teen was not that excited by it.

ejwood1852's Review

falljunelaker
September 22, 2014
Very tasty...a little bit of work in terms of prep.

steponme's Review

daneanp
July 28, 2014
My fist thought; where's the rice?! But after tasting all those veggies with the shrimp in that great sauce, you forget that there's hardly any rice in this fried rice, because it is delicious ;-).

jodioschmidt's Review

CherylT
June 15, 2014
this is a delicious meal. There is a lot of prep for all the veggies but so worth it. There is a bit of heat but all the flavors still come through. We make this dish a lot

allylofgren's Review

veryslowcook
March 22, 2014
N/A

dimesizediva's Review

Summatime
January 28, 2014
N/A

lynnmarlyn's Review

dimesizediva
January 30, 2013
I loved all the veggies in this recipe. I added a little more hot sauce. once I was prepped it came together quickly and easy.

Dianalaura's Review

jodioschmidt
November 18, 2012
N/A