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Sriracha Shrimp Fried Rice

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  • Prep 30 min
  • Total 30 min
  • Servings 2
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How do you make sure the fried rice you're eating is gluten free? Make it yourself with our tasty, lightened version.
By Betty Crocker Kitchens
Updated Sep 20, 2016

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The key to successful stir-frying is having all ingredients prepped and ready to cook before heating the pan.
  • tip 2
    To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins, then stirring constantly until golden brown.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

350 Calories, 9g Total Fat, 16g Protein, 52g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
920mg
38%
Potassium
440mg
12%
Total Carbohydrate
52g
17%
Dietary Fiber
3g
15%
Sugars
12g
Protein
16g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
90%
90%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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