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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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces 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 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
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Shrimp Fried Rice with Mushrooms, Bell Pepper & Togarashi Peanuts
    Title
    • 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
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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.

    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 the mushrooms into bite-size pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Crack the egg into a bowl. Season with salt and pepper; beat until smooth. In a separate bowl, combine the soy glaze and vinegar.

    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.

    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 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 vegetables & egg
    5 Cook the vegetables & egg

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sautéed aromatics (carefully, as the liquid may splatter) and sliced pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add 2 teaspoons of olive oil to the other side, then add the beaten egg. 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. 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!

    Tips from Home Chefs

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    Shrimp Fried Rice

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. 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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. 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 the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sautéed aromatics (carefully, as the liquid may splatter) and sliced pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add 2 teaspoons of olive oil to the other side, then add the beaten egg. 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. 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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