Sriracha Shrimp Fried Rice

 


Ingredients

  • 2
    teaspoons vegetable oil
  • 1/4
    lb uncooked deveined peeled medium shrimp, tail shells removed
  • 1
    teaspoon Sriracha sauce
  • 1
    red bell pepper, sliced into thin strips, then halved
  • 1/2
    cup fresh sugar snap peas, cut diagonally
  • 3
    medium green onions, cut diagonally, whites and greens separated
  • 1
    teaspoon finely chopped gingerroot
  • 1
    clove garlic, finely chopped
  • 4
    teaspoons gluten-free reduced-sodium soy sauce
  • 1
    tablespoon packed brown sugar
  • 1 1/2
    cups hot cooked white rice (made without added salt or butter)
  • 2
    tablespoons lime juice
  • 1
    tablespoon sesame seed, toasted

Steps

1 Heat 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon oil, and heat until shimmering. Add shrimp; cook 2 minutes without moving. Add Sriracha sauce, and stir. Cook 1 minute longer; transfer shrimp with slotted spoon to small bowl, and cover with foil.

2 Add remaining 1 teaspoon oil, the bell pepper, peas and whites of onions to skillet, and cook 2 to 3 minutes or until softened, stirring constantly.

3 Add gingerroot and garlic; cook and stir about 30 seconds longer or until fragrant.

4 Add soy sauce and brown sugar; cook 1 minute longer.

5 Add rice; cook about 1 minute or until broken up and warmed.

6 Return shrimp to pan; cook 1 minute to combine flavors. Stir in lime juice. Top with onion greens and toasted sesame seed.

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