To get this dish delivered; visiit us at www.marleyspoon.com

This is one of those recipes that comes together in a flash, as long as you get organized and prep all your ingredients first. But you can get an even bigger head start on the recipe if you cook your rice in advance, like, as soon as you get your box. Spread the rice on a baking sheet to cool, then pack it up in a resealable container until you’re ready to make the fried rice. After that, dinner will come together in about 10 minutes. Cook, relax and enjoy!

Cooking time: 30 minutes

Attributes: gluten-free, lactose-free

Calories: 850 kcal/person

Allergens: tree nuts, fish, egg

What we send:

1 cup jasmine rice (7.2 oz)

1 shallot (2-4 oz)

2 cloves garlic (0.4 oz)

4 oz snow peas

2 stalks celery (5 oz)

fresh cilantro (0.5 oz)

8 oz medium shrimp

4 Tbsp coconut oil (1.74 oz)

¼ cup shredded unsweetened coconut (0.7 oz)

1 Tbsp rice wine vinegar (0.5 oz)

What you need:

coarse salt

2 large eggs

Equipment:

large skillet

Recipe steps:

1. Cook rice

Combine rice, 1 ½ cups water, and a pinch salt in a small saucepan. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15 minutes. Set aside, 5 minutes. Fluff rice with a fork and spread on a rimmed baking sheet.

2. Prep vegetables and shrimp

Trim root from shallot. Peel and thinly slice. Peel and slice garlic. Slice snow peas and celery on the bias ½-inch thick. Chop cilantro stems and leaves. Chop shrimp into ½-inch pieces.

3. Toast coconut

Heat 1 tablespoon coconut oil in a large non-stick skillet over medium. Add coconut and stir constantly until golden, 30 seconds–1 minute. Transfer to a small plate. Increase heat to medium-high and add 1 tablespoon oil to skillet.

4. Cook shrimp

Add shrimp and ½ teaspoon salt. Cook, tossing, until shrimp are just cooked, 1 minute; transfer to a bowl. Add 1 tablespoon coconut oil to skillet. Add shallots, garlic, celery, and snow peas and sauté until bright green, 1–2 minutes. Transfer to a plate.

5. Toast rice

Add remaining tablespoon coconut oil to skillet. Add rice and toss to coat. Cook, pressing to flatten and crisp, until toasted, about 4 minutes. Make a well in the center of rice and crack in eggs. Cook, stirring rapidly, until scrambled. Stir eggs through rice.

6. Finish rice

Add vegetables, shrimp, and rice wine vinegar to rice mixture and cook, tossing, until evenly combined. Add cilantro and toasted coconut and toss to combine. Transfer to big bowls or a platter. Enjoy! 

To get this dish delivered; visiit us at www.marleyspoon.com