Bangkok Lemongrass-Basil Shrimp Fried Rice

with sugar snap peas and carrots

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Shellfish, Soy

Calories Conscious
A note about serious food allergies

Shrimp fried rice is a classic on a million take-out menus but for many, that's the Chinese version. Here, we've directed you to Thailand for some flavors that meld perfectly with those succulent crustaceans and delicious rice: lemongrass, basil, and, bringing in the heat, Sriracha. Tossed with carrots and sugar snap peas, this fried rice is so delicious, you'll be recycling those take out menus before your plate is clean.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • Info
    8 oz. Shrimp
  • 3 oz. Sugar Snap Peas
  • 1 Thai Basil Sprig
  • 4 oz. Carrot
  • 2 Garlic Cloves
  • 1½ Tbsp. Lemongrass Puree
  • Info
    2 fl. oz. Brown Stir-Fry Sauce
  • 2 tsp. Sriracha
  • Nutrition (per serving)

  • Calories
    488
  • Carbohydrates
    84g
  • Fat
    23g
  • Protein
    18g
  • Sodium
    1060mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice and 1½ 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 ¼ tsp. salt. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    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 ¼" dice. Mince garlic.

  • Step 3 - Sear the Shrimp
    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.

  • Step 4 - Begin the Fried Rice
    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.

  • Step 5 - Finish the Fried Rice
    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon fried rice into a bowl or on a plate and serve immediately.