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Thai Mango Shrimp Fried Rice


  • 1 1/4 cups brown rice
  • 1 medium sweet onion, diced
  • 1 tablespoon olive oil, divided
  • 1 pound shrimp, peeled and deveined
  • 3 cups chopped broccoli florets
  • juice of half a lime
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons honey
  • 1 egg, lightly beaten
  • 1 mango, peeled, pitted, and diced
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped cashews
  • Method:
    1. Cook rice according to package directions. Remove from heat and let stand 10 minutes. Uncover and set aside.
    2. Heat 1/2 tablespoon olive oil in a large nonstick skillet. Saute onion for 2 minutes. Add shrimp and cook 2-3 minutes depending on size. Shrimp should be just cooked through. Place shrimp/onion mixture in a medium bowl and set aside.
    3. Cook broccoli in a steamer basket until tender-crisp, about 5 minutes.
    4. In a small bowl, mix together lime juice, soy sauce, Sriracha sauce, fish sauce, and honey. Mix in 1 tablespoon of water. Set aside.
    5. Heat remaining 1/2 tablespoon olive oil in large nonstick skillet. Add egg, and cook, stirring and breaking into pieces, until cooked through. Add rice and broccoli and cook, stirring constantly, for 2 minutes.
    6. Stir in lime juice mixture and cook and stir for 1 minute. Mix in shrimp and mango and remove from heat.
    7. Serve garnished with cilantro and cashews.
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