Asparagus, Edamame & Shrimp Fried Rice
with Peas, Sesame Seeds & Scallions
- Soy
- Wheat
- Shellfish
- Sesame
The fresh and vibrant flavors of asparagus, edamame, and peas come together in a flash to create an irresistible vegan fried rice. Garlic and ginger add savory aromatic depth, while nutty sesame oil and umami-rich soy sauce combine to make a savory, tangy sauce. Sprinkle sesame seeds over the top to impart delightful crunch with every bite.
Ingredients
5 teaspoon
Rice Wine Vinegar
4 ounce
Peas
6 ounce
Asparagus
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Edamame
(Contains: Soy)
2 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
½ tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 4.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken and cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• While rice cooks, wash and dry produce. • Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger.
• Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus, scallion whites, and edamame; season with salt and pepper. Cook, stirring, until lightly browned, 4 minutes. • Add garlic and ginger; cook, stirring occasionally, until fragrant, 30-60 seconds. • Remove pan from heat.
Use pan used for shrimp or chicken here.
• To pan with asparagus and edamame mixture, add peas, rice, vinegar, half the soy sauce, and half the sesame oil (all for 4 servings). Stir to combine. • Return pan to high heat. Cook, stirring occasionally, until rice mixture is warmed through, 1-2 minutes.
Stir in shrimp or chicken along with peas, rice, vinegar, soy sauce, and sesame oil.
• Press rice mixture into an even layer; cook, undisturbed, until lightly browned on bottom, 30-60 seconds. • Taste and season with remaining soy sauce if desired.
• Divide fried rice between shallow bowls. Garnish with scallion greens and sesame seeds. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it delicious, while others wanted more depth. Adding all the soy sauce and sesame oil boosted flavor.
- Ease of prep: Generally easy to cook, though creating crispy fried rice was challenging in standard pans.
- Suggestions: Consider adding Sriracha for heat, or try green beans instead of asparagus for better texture.
- Leftovers: Large portion size made for easy lunches the next day, with many enjoying the leftovers.
- Protein options: Adding chicken thighs or shrimp enhanced the dish, providing extra flavor and texture.
Reviews from our home cooks
Great flavor, colors, and texture. Added shrimp was also good for protein and some firm texture to complement the soft rice. As the directions advised, it really helped to let the rice crisp up in the pan before serving.
Easy & yummy! I used all of the soy sauce and sesame oil for more flavor. As good as take-out.
One of my favorites! Great balance with the veggies and shrimp. Large portions size made for easy lunch the next day.
The meal was FANTASTIC! We did have trouble with quality of Asparagus and Garlic, but we already addressed the issue. The flavor was delicious. The whole family gobbled it up.
We added shrimp, and this was a delicious, filling & very healthy meal!
Excellent. Wish there could be an option for brown rice instead of white rice.
This was fairly easy to cook, however the large amount made it difficult to create the "crispy" fried rice even using my largest, "commercial" size pan. Also, did love the asparagus for this particular dish. I think green beans would have held up better.
Was a little bland-- topped it with Sriracha and that helped!
A little bit one-note in flavor. Could use more flavor.
This was sooo good! I added chicken thighs. The recipe is missing a step but it's easy to figure out. Loved this meal!
