Shrimp Fried Rice with Spiced Mayo

Shrimp Fried Rice

with Spiced Mayo

40 MIN
$10.94/serving 4 Servings
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Salmon

    From the Test Kitchen

    Inspired by the popular Japanese-American meal, hibachi, we’re creating a fried rice laden with tender bites of bok choy and carrots to pair with juicy shrimp. It’s all drizzled with our take on the signature pink sauce (made with mirin, ketchup, mayonnaise, and more).
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    fresh
    ingredients
    Shrimp Fried Rice with Spiced Mayo
    Title
    • 4 Skin-On Salmon Fillets
    • 2 cloves Garlic
    • 1 cup Long Grain White Rice
    • 2 Pasture-Raised Eggs
    • 2 Tbsps Soy Sauce
    • ¼ cup Mayonnaise
    • 15 oz Baby Bok Choy
    • 1 Tbsp Ketchup
    • ¾ lb Carrots
    • 2 Scallions
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Tbsp Apple Cider Vinegar
    • ⅓ cup Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper and beat until smooth.

    Cook the vegetables & eggs
    3 Cook the vegetables & eggs

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

    Cook the salmon
    4 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate. Rinse and wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the fried rice
    5 Make the fried rice

    In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Transfer to the bowl of cooked vegetables and eggs. Add the soy sauce and half the vinegar. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

    Make the spiced mayo & serve your dish
    6 Make the spiced mayo & serve your dish

    In a bowl, combine the mayonnaise, mirin, ketchup, remaining vinegar, and half the spice blend (you will have extra). Season with salt and pepper. Serve the cooked fish with the fried rice. Drizzle with the spiced mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. Peel the carrots and thinly slice on an angle. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the eggs into a bowl; season with salt and pepper and beat until smooth.

    Prepare the ingredients
    Cook the vegetables & eggs
    3 Cook the vegetables & eggs

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten eggs. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and eggs to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

    4 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate. Rinse and wipe out the pan.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the salmon
    Make the fried rice
    5 Make the fried rice

    In the same pan, heat the sautéed aromatics on medium-high until hot (be careful, as the liquid may splatter). Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Transfer to the bowl of cooked vegetables and eggs. Add the soy sauce and half the vinegar. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

    6 Make the spiced mayo & serve your dish

    In a bowl, combine the mayonnaise, mirin, ketchup, remaining vinegar, and half the spice blend (you will have extra). Season with salt and pepper. Serve the cooked fish with the fried rice. Drizzle with the spiced mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    Make the spiced mayo & serve your dish
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