Ingredients
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1 medium onion
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1 small bell pepper
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8 oz mushrooms
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1 1/2 cups broccoli florets
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12 oz peeled, deveined raw shrimp
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2 tbsp vegetable oil
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1/4 tsp salt, plus more for seasoning
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3 cups packed fresh spinach
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2 tbsp reduced-sodium soy sauce
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4 cups cooked rice
Steps
1
Finely chop the onion. Chop the bell pepper, mushrooms, and broccoli. Pat the shrimp dry.
2
In a large wok or deep 12-inch skillet, heat the oil on medium-high. Add the shrimp and cook 2–3 min., until browned. Transfer to a bowl.
3
To same skillet, add the onion and bell pepper. Cook 2 min., stirring often. Reduce heat to medium. Add the mushrooms, broccoli, and ¼ cup water, scraping up any browned bits. Season with the salt. Cover skillet and cook 3–4 min., until broccoli stems are tender, stirring occasionally.
4
To same skillet, stir in the spinach until wilted. Increase heat to high. Add the soy sauce, then the rice and shrimp. Cook 3 min., until rice is hot, stirring constantly. Season with salt to taste.
