Togarashi Shrimp & Vegetable Fried Rice

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

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Cut off and discard any stem ends from the green beans; cut crosswise into 1-inch pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the egg into a bowl; season with salt and pepper. Beat until smooth.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and green bean pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic, chopped ginger, 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 egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to combine. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Pat the shrimp dry with paper towels (remove the tails, if desired); place in a large bowl. Season with salt, pepper, and enough of the togarashi to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle 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. Add half the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Transfer to a plate. Rinse and wipe out the pan.

In the same pan, heat the sesame oil and a drizzle of olive 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. Transfer to the bowl of cooked vegetables and egg. Add the vinegar and remaining soy sauce. Stir to combine. Taste, then season with salt and pepper if desired. Serve the fried rice topped with the cooked shrimp, peanuts, and sliced green tops of the scallions. Enjoy!