Shrimp Fried Rice with Mushrooms, Bell Pepper & Togarashi Peanuts

Shrimp Fried Rice

with Mushrooms, Bell Pepper & Togarashi Peanuts

35 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast View recipe
  • with Shrimp

    From the Test Kitchen

    Sautéed mushrooms and pepper, tender shrimp, and scrambled egg add plenty of satisfying flavor and texture to this fried rice. It all comes together with a delightfully spicy, savory, and sweet sauce, accented by togarashi—a complex Japanese blend that we’re using to season a garnish of delightfully crunchy peanuts for the finished dish.

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    • Nutrition
    • Calories
      690 Cals (est.)
    Shrimp Fried Rice with Mushrooms, Bell Pepper & Togarashi Peanuts
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 Pasture-Raised Egg
    • ½ cup Long Grain White Rice
    • 4 oz Mushrooms
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps Soy Glaze
    • 3 Tbsps Asian-Style Sautéed Aromatics
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 1 Bell Pepper

    Tips from Home Chefs

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    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice and 1 cup 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 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 the mushrooms into bite-size pieces. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Crack the egg into a bowl. Season with salt and pepper; beat until smooth. In a separate bowl, combine the soy glaze 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 2 teaspoons 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. Rinse and 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 2 teaspoons 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; cover with foil to keep warm. Wipe out the pan.

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

    In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Rinse and 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. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; carefully 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 finished fried rice garnished with the togarashi peanuts. Enjoy!

    Make the fried rice & serve your dish
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