Asparagus, Edamame & Shrimp Fried Rice

Name: Asparagus, Edamame & Shrimp Fried Rice with Peas, Sesame Seeds & Scallions
Total time: 30 min
Yield: 2
Cuisine: East Asia
Ingredients: ¾ cup Jasmine Rice; 6 ounce Asparagus; 2 unit Scallions; 2 clove Garlic; 1 thumb Ginger; 4 ounce Edamame; 4 ounce Peas; 5 teaspoon Rice Wine Vinegar; 2 tablespoon Soy Sauce; 1 tablespoon Sesame Oil; 1 tablespoon Sesame Seeds; Salt; Pepper; 2 teaspoon Cooking Oil; 10 ounce Shrimp

with Peas, Sesame Seeds & Scallions

Recipe Development TeamPublished on April 10, 2024

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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.

Allergens:

Soy

•Wheat

•Sesame

•Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

¾ cup

Jasmine Rice

6 ounce

Asparagus

2 unit

Scallions

2 clove

Garlic

1 thumb

Ginger

4 ounce

Edamame

(Contains: Soy)

4 ounce

Peas

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 tablespoon

Sesame Oil

(Contains: Sesame)

1 tablespoon

Sesame Seeds

(Contains: Sesame)

10 ounce

Shrimp

(Contains: Shellfish)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories670 kcal

Fat16 g

Saturated Fat1.5 g

Carbohydrate89 g

Sugar10 g

Dietary Fiber9 g

Protein37 g

Cholesterol215 mg

Sodium2310 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Paper Towel

•Large Pan

Instructions

• 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.