Sometimes you just want some shrimp fried rice, and usually that’s a bad thing, but not with this one dish recipe. It’s easy to make, and it doesn’t even take that long. The shrimp and broccoli are good for your inflammation, and so is the coconut oil. It has an Asian inspired taste that leaves you wanting more.
- 12 Ounces Shrimp, Peeled & Deveined (optional)
- 1 Cup Broccoli, Chopped
- 1 Small Red Bell Pepper, Chopped
- 1 Large Yellow Bell Pepper, Chopped
- 1 Cup Sugar Snap Peas, Trimmed & Halved
- 1 Cup Brown Rice, Cooked
- 7 Teaspoons Coconut Oil, Divided
- 1 Tablespoon Dark Sesame Oil
- 1 Tablespoon Ginger, Grated & Fresh
- ¼ Cup Soy Sauce, Low Sodium
- 1 Teaspoon Hot Chile Sauce
- ¼ Cup Green Onions, Sliced Thin
- 1 ½ Tablespoons Rice Vinegar
- 1 ½ Cups Edamame, Frozen
DIRECTIONS: Steam the broccoli for about four minutes, and it should be tender before you set it aside.
Take a large skillet, putting it over medium to high heat, and adding in your coconut oil, and then your bell peppers. Add in the snap peas and stir for about two minutes. The vegetable mixture will then need to be placed and set aside in a large bowl.
The remaining coconut oil should be added to the pan, and then you can add in ginger, stir frying for only a few seconds before adding in the rice. It should stir fry for about five minutes. It should be browned before you finish.
Remove the rice, and add the rice with the vegetable mixture.
The pan needs to be wiped out before you return it to medium heat, and add the sesame oil.
Add in your shrimp, frying for about a minute before adding the edamame and
doing the same. Take the soy sauce, hot chili sauce, and vinegar, stirring it in. then, bring it to a boil. It should cook for three minutes, and you should see it start to thicken.
Add in the vegetable mixture as well as your green onions, making sure they’re combined as you cook for a minute longer.