recipe redux [ shrimp fried rice ]

 

The Classic:

 1,154 calories per serving

4 grams saturated fat

3,352 milligrams sodium

 

The Makeover:

 368 calories per serving

 1.5 grams saturated fat

 560 milligrams sodium

 

shopping list

• 1 cup broccoli florets
• 7 teaspoons coconut 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
• 1 1/2 cups frozen edamame, thawed
• 1/4 cup lower-sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon Sriracha 
• 1/4 cup thinly diagonally sliced green onions

directions

 

1. Steam broccoli 4 minutes or until crisp-tender; set aside. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon coconut 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 coconut 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.
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.