Meal Kit
Bangkok Lemongrass-Basil Shrimp Fried Rice
with sugar snap peas and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Sesame, Soy
- Calorie-Conscious
Chef
Jimmy Madla
In Your Box (serves 2)
- 8 oz. Shrimp
- ¾ cup Jasmine Rice
- 4 oz. Carrot
- 3 oz. Snap Peas
- 2 fl. oz. Brown Stir Fry Sauce
- 1½ Tbsp. Lemongrass Puree
- 2 tsp. Sriracha
- 2 Garlic Clove
- 1 Thai Basil Sprig
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories410
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Carbohydrates75g
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Net Carbs72g
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Fat1g
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Protein21g
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Sodium920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. After rice cooks, spread into an even layer on prepared baking sheet to cool. Rinse shrimp, pat dry, and season both sides with 1/4 tsp. salt. While rice cooks, prepare ingredients.
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2 Prepare the Ingredients
Remove strings from sugar snap peas. Lay on a cutting board and halve lengthwise, exposing peas inside. Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Peel, trim, and cut carrot into 1/4" dice. Mince garlic.
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3 Sear the Shrimp
Heat a large non-stick pan over high heat. Add 2 tsp. olive oil and shrimp to hot pan and cook until seared on both sides, 2-3 minutes per side. Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.
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4 Begin the Fried Rice
Return pan used to sear shrimp to high heat. Add 2 tsp. olive oil, lemongrass, sugar snap peas, garlic, and carrot to hot pan and cook until vegetables begin to soften, 1-2 minutes. Add rice and brown stir-fry sauce to pan and cook, stirring constantly, until sauce is absorbed, 2-4 minutes.
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5 Finish the Fried Rice
Add shrimp, basil, and half the Sriracha to rice and cook, stirring constantly, until shrimp reaches a minimum internal temperature of 145 degrees, 1-3 minutes. Taste, and add remaining Sriracha and additional salt if desired.
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6 Plate the Dish
Spoon fried rice into a bowl or on a plate and serve immediately.
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