Shrimp Stir Fry

This recipe was found in the cookbook, Global Kitchen by Cooking Light magazine.  It is posted as a shrimp fried rice, but there are so many vegetables I think it is really more of a stir fry.

1 c.broccoli florets
2 T. Canola oil
1 yellow pepper, cut into slices
1 red pepper, cut into slices
1 c. Sugar snap peas, cut in 1/2
1 T. Grated fresh ginger
1 c.cooked rice
1 T. Sesame oil
12 oz. shrimp
1 c. Frozen edamame, defrosted
1/4 c. Soy sauce
11/2 T. Rice vinegar
1/8t. Red pepper flakes
1/4 c. Chopped green onion.

Steam broccoli just until crisp.  Set aside
Put 1 T. Oil in large frying pan.  Put peppers and peas into pan and cook over medium heat for 2 minutes. Add in ginger and onions and cook 1 minute.  Remove vegetables from pan and place in a bowl.  Add other T. Oil to pan.  Add rice and cook for 5 minutes, trying to crisp the rice kernels.  Add rice to bowl with the vegetables. Add sesame oil and shrimp to pan.stir fry shrimp one minute.  Add rice and vegetables back to pan.   Add in the edamame, soy sauce, rice vinegar and pepper flakes. Stir well for 3 minutes and serve.