Shrimp Fried Rice

with Spiced Mayo

35 MIN

+$10.99/serving 4 Servings

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with Sea Scallops

From the Test Kitchen

Inspired by the popular Japanese-American hibachi dish, we’re creating a fried rice laden with tender bites of snow peas and carrots to pair with plump 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

650 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Sustainably Sourced Sea Scallops
2 cloves Garlic
2 Pasture-Raised Eggs
2 Tbsps Soy Sauce
¼ cup Mayonnaise
1 Tbsp Ketchup
¾ lb Carrots
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Scallions
1 Tbsp Mirin (Salted Cooking Wine)
1 Tbsp Apple Cider Vinegar
⅓ cup East Asian-Style Sautéed Aromatics
1 cup Long Grain White Rice
½ lb Snow Peas

step-by-step

instructions

Cook Along

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. If desired, remove the tough strings from the snow peas. 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.

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 snow peas 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 scallops

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. 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 scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and add half the soy sauce (carefully, as the liquid may splatter). Cook 30 seconds to 1 minute, or until the scallops are lightly browned and cooked through. Transfer to a plate. Rinse and wipe out the pan.

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. Transfer to the bowl of cooked vegetables and eggs. Add the remaining 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

Meanwhile, 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 fried rice topped with the cooked scallops and spiced mayo. Garnish with the sliced green tops of the scallions. Enjoy!