SRIRACHA SHRIMP FRIED RICE

Sriracha Shrimp Fried Rice image

How do you make sure the fried rice you're eating is gluten free? Make it yourself with our tasty, lightened version.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 13

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:

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.
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.
Add gingerroot and garlic; cook and stir about 30 seconds longer or until fragrant.
Add soy sauce and brown sugar; cook 1 minute longer.
Add rice; cook about 1 minute or until broken up and warmed.
Return shrimp to pan; cook 1 minute to combine flavors. Stir in lime juice. Top with onion greens and toasted sesame seed.

Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 12 g, TransFat 0 g