Shrimp Fried Rice with Cabbage, Sweet Peppers & Togarashi Peanuts

Shrimp Fried Rice

with Cabbage, Sweet Peppers & Togarashi Peanuts

35 MIN
2 Servings
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From the Test Kitchen

We’re giving this takeout favorite a Japanese twist by topping our shrimp, vegetables, egg, and rice with crunchy peanuts seasoned with togarashi—a vibrant, complex blend that highlights dried orange peel, sweet and hot paprikas, poppy seeds, and more.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Shrimp Fried Rice with Cabbage, Sweet Peppers & Togarashi Peanuts
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Pasture-Raised Egg
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • ½ lb Red Cabbage
  • 4 oz Sweet Peppers
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce
  • 3 Tbsps Roasted Peanuts
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Honey
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Roughly chop the peanuts. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Crack the egg into a bowl; season with salt and pepper and beat until smooth. In a separate bowl, combine the honey (kneading the packet before opening), soy sauce, and vinegar

Make the togarashi peanuts:
3 Make the togarashi peanuts:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped peanuts and togarashi. Cook, stirring constantly, 1 to 2 minutes, or until combined. Transfer to a plate; season with salt and pepper. Wipe out the pan. 

Cook the shrimp:
4 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a large bowl. Wipe out the pan. 

Cook the vegetables & egg:
5 Cook the vegetables & egg:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared pepper mixture; 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 1/2 teaspoon of olive oil and the beaten egg to the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to the bowl of cooked shrimp. Wipe out the pan. 

Make the fried rice & serve your dish:
6 Make the fried rice & serve your dish:

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the sauce. Transfer to the bowl of cooked shrimp, vegetables, and egg; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the fried rice garnished with the togarashi peanuts. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Roughly chop the peanuts. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Crack the egg into a bowl; season with salt and pepper and beat until smooth. In a separate bowl, combine the honey (kneading the packet before opening), soy sauce, and vinegar

Prepare the ingredients & make the sauce:
Make the togarashi peanuts:
3 Make the togarashi peanuts:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped peanuts and togarashi. Cook, stirring constantly, 1 to 2 minutes, or until combined. Transfer to a plate; season with salt and pepper. Wipe out the pan. 

4 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a large bowl. Wipe out the pan. 

Cook the shrimp:
Cook the vegetables & egg:
5 Cook the vegetables & egg:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared pepper mixture; 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 1/2 teaspoon of olive oil and the beaten egg to the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to the bowl of cooked shrimp. Wipe out the pan. 

6 Make the fried rice & serve your dish:

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the sauce. Transfer to the bowl of cooked shrimp, vegetables, and egg; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the fried rice garnished with the togarashi peanuts. Enjoy!

Make the fried rice & serve your dish:
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