Shrimp & Vegetable Fried Rice

with Togarashi Peanuts

35 MIN

14 SmartPoints®

2 Servings

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From the Test Kitchen

This easy, flavorful recipe highlights tender shrimp, cabbage, and sweet peppers, and crisped rice tossed with a savory-sweet honey and soy sauce—perfectly contrasted by the bold, slightly spicy flavors of our togarashi-seasoned peanuts sprinkled on top.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

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)

step-by-step

instructions

Cook Along

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.

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.

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!