Asparagus, Edamame & Chicken Fried Rice
with Chicken Thighs, Peas, Sesame Seeds & Scallions
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Diced Chicken Thighs
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
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.
• Divide fried rice between shallow bowls. Garnish with scallion greens and sesame seeds. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
