Shrimp Fried Rice . . . for dinner tonight. Pretty darn good, low carb and very "clean" tasting.

1 c. broccoli florets
7 teaspoon canola oil, divided
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 cup sugar snap peas, trimmed and cut in half
1 tablespoon grated fresh ginger
1 cup cooked rice, chilled (I used brown rice, great to use of leftover rice)
1 tablespoon dark sesame oil
12 oz. peeled raw shrimp
1 1/2 cups thawed edamame
1/4 cup low sodium soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon Sriracha
1/4 cup diced green onion

Steam broccoli for about 4 minutes til crisp tender, set aside.  Heat a large skillet or wok or med-high heat. Add 1 teaspoon canola oil. Add peppers and sugar snap peas and stir-fry for 2 minutes.  Put vegetables in a large bowl.  Add remaining 2 tablespoons canola oil, swirl pan. Add ginger and stir-fry 10 seconds. Add rice and stir-fry for 5 minutes until it begins to turn brown. Pour into bowl with vegetables.

Return pan to heat and add sesame oil, swirl to coat. Add shrimp, stir-fry 1 minute. Add edamame and stir-fry 1 minute.  Stir in sriracha, soy sauce and rice vinegar.  Bring to a boil, cook for 3 minutes or until sauce slightly thickens.  Add vegetables and green onion, stir to combine. Cook 1 minute stirring frequently. Serve immediately.

Serves 4