Good Eggs Meal Kits
Green Fried Rice with Shrimp Kit
Product Details
Toss sweet baby bok choy, fragrant mint, tender pea shoots, and scallion-ginger sauce into a vivid fried rice for an ultra-fresh meal. Plump, tender shrimp cook quickly so dinner can be on the table in minutes.
Contains: crustacean shellfish, soy, wheat.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Baby bok choy
Mint
Peeled, deveined shrimp (see note below)
Scallion-ginger sauce
Cooked white rice
Pea shoots or micro greens
What You'll Need
Eggs (optional)
Salt
Vegetable oil
Soy sauce (optional)
Sriracha or hot sauce (optional)
Step 1
Trim the stems from half of the bok choy, and cut the leaves crosswise about 1 inch thick, reserving the rest for another use. Pick the mint, toss the stems, and roughly chop the leaves. In a small bowl, lightly beat 2 eggs, if using. Drain the shrimp and pat dry with paper towels.
Step 2
In a large wok or nonstick frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the bok choy, season with salt, and stir-fry until bright green and tender-crisp, 2 to 3 minutes. Transfer to a plate and set aside.
Step 3
Return the pan to medium-high heat, and warm 2 tablespoons of the scallion-ginger sauce. Add the shrimp and stir-fry until the shrimp are bright pink and tightly furled, 2 to 3 minutes. Transfer to the plate with the vegetables.
Step 4
Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to medium-high heat, and warm the remaining scallion-ginger sauce. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. Push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with the beaten eggs. Scramble until soft curds have formed, 1 minute.
Step 5
Add the pea shoots (or micro greens), mint and stir-fry until wilted, about 1 minute. Return the bok choy and shrimp to the pan and stir to combine. Season with soy sauce, if using, or salt to taste.
Step 6
Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm. Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
