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.