All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
Remove from burner and set aside. Uncover, and let cool, at least 5 minutes.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Pat shrimp dry.
[PIC: green onions]
Form the Rice Cakes
Stir rice flour, soy sauce, and green onions into pot with rice until combined and sticky.
Wet hands. Form rice mixture into four evenly-sized patties.
[PIC: four rice patties on a plate]
Cook the Rice Cakes
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.
Working in batches if necessary, add rice cakes to hot pan. Cook until browned, 2-3 minutes per side.
Transfer to towel-lined plate. Wipe pan clean and reserve.
[PIC: rice cakes on towel lined plate]
Cook Shrimp and Snow Peas and Finish Dish
Return pan used to cook rice cakes to medium-high heat and add 2 tsp. olive oil
Add shrimp to hot pan and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Add **snow peas and 1 tsp. olive oil. Stir occasionally until slightly tender, 2-3 minutes.
Stir in sweet chili sauce, miso, and ginger until combined. Bring to a boil.
Once boiling, remove from burner.
Plate dish as pictured on front of card, topping shrimp and snow peas with sesame seeds. Bon appétit!
[PIC: snow peas and shrimp in pan with sauce]
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