What’s up spring weather?! I never thought I’d be so excited about 40 degree weather. This weather has got me in the mood for some light and tasty spring recipes. One of the main places that I get light inspiration from is Cooking Light. I was super excited for the release of their new cook book, Global Kitchen. This new book is filled with ethnic-inspired dishes with half of the calories.
I’m usually a little conservative when it comes to ethnic dishes but I have found a lot of flavors that I would enjoy in this new book, including this Shrimp Friend Rice. I love the freshness of the vegetables and the light, low-fat shrimp protein. Since shrimp tends to be on the more expensive side, you can save money by peeling and deveining your own shrimp. It takes a little more time but the cost savings are worth it!
The exciting part of today’s post is that Cooking Light is giving away a copy of Global Kitchen to one of my lucky readers! You’re going to love the colorful recipes and photos in this book and it’s a great addition to any collection.
- 1 cup broccoli florets
- 7 teaspoons canola oil, divided
- 1 medium red bell pepper, cut into thin strips
- 1 medium yellow bell pepper, cut into thin strips
- 1 cup sugar snap peas, trimmed and halved crosswise
- 1 tablespoon grated peeled fresh ginger
- 1 cup cooked long-grain white rice, chilled
- 1 tablespoon dark sesame oil
- 12 ounces peeled and deveined medium shrimp
- 1½ cups frozen edamame, thawed
- ¼ cup lower-sodium soy sauce
- 1½ tablespoons rice vinegar
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- ¼ cup thinly diagonally sliced green onions
- 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.
- 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.