Shrimp Fried Rice

with Mushrooms, Bell Pepper & Togarashi Peanuts

35 MIN

-$0.05/serving 2 Servings

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with Boneless Chicken Breast Pieces

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

950 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1 Pasture-Raised Egg
1 Tbsp Sesame Oil
½ cup Long Grain White Rice
1 Tbsp Rice Vinegar
3 Tbsps Roasted Peanuts
4 oz Mushrooms
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
3 Tbsps Soy Glaze
3 Tbsps Asian-Style Sautéed Aromatics
1 Bell Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 chicken

Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

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 chicken. 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 chicken, 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!