My husband doesn't like spicy food, so I leave out the Sriracha.

1 cup broccoli florets 7 teaspoons canola oil, divided 1 medium red bell pepper, cut into thin strips 1 medium yellow bell pepper, cut into thin strips 1 cup sugar snap peas, trimmed and halved crosswise 1 tablespoon grated peeled fresh ginger 1 cup cooked brown rice, chilled 1 tablespoon dark sesame oil 12 oz peeled and deveined medium shrimp 1 1/2 cups frozen edamame, thawed 1/4 cup lower-sodium soy sauce 1 1/2 tablespoons rice vinegar 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong) 1/4 cup thinly diagonally sliced green onions

1. Steam broccoli 4 minutes or until crisp-tender; set aside. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon canola oil to pan. Add bell peppers and sugar snap peas to pan, and stir-fry for 2 minutes. Place vegetable mixture in a large bowl. Add remaining 2 tablespoons canola oil to pan; swirl to coat. Add ginger, and stir-fry for 10 seconds. Add rice, and stir-fry for 5 minutes or until rice is lightly browned. Remove rice mixture from pan, and add rice to bowl with the vegetable mixture.
2. Wipe the pan with paper towels. Return pan to medium-high heat. Add sesame oil to pan; swirl to coat. Add shrimp; stir-fry 1 minute. Add edamame; stir-fry 1 minute. Stir in soy sauce, vinegar, and Sriracha; bring to a boil. Cook for 3 minutes or until liquid thickens slightly. Add vegetable misture and green ononsl; stir to combine. Cook for 1 minute or until thoroughly heated, stirring frequently. Serve immediately.