- DescriptionSometimes you crave the ultimate comfort food — now you can have your fried rice and cook it too. This fried jasmine rice contains the usual tasty suspects: bright scallions, carrots, onions, peas, crunchy bean sprouts and fluffy scrambled eggs. Complementing the slight hint of sesame flavor, the plump baby shrimp add a snappy, colorful bite. Consider yourself comforted.Heating Instructions
Remove the sauce cup from the vegetable container and set aside. Our chef recommends using a 10-12 non-stick sauté pan or wok. Heat the pan for 2 minutes over medium-high heat. Add 1 tablespoon of vegetable oil to the hot pan. Add the shrimp to the pan in a single layer; sear for 2 minutes (or until golden brown). Turn the pieces over and cook through. Remove the shrimp from the pan and reserve. Add 1 tablespoon of vegetable oil to the hot pan. Add the rice mix to the pan. Cook for 4-5 minutes until golden brown, stirring continuously to avoid burning. Add the bean sprouts and scallions to the pan and cook for 1 minute. Return the shrimp to the pan; add the sauce. Toss to coat all ingredients and cook for 1 minute more. Serve and enjoy!
Shrimp (Shrimp, Salt), Prepared Jasmine Rice (Water, Jasmine Rice), Mung Bean Sprouts, Scallions, Organic Green Peas, Lite Soy Sauce (Water, Wheat, Soybeans, Salt, Alcohol [To Retain Freshness], Vinegar, Lactic Acid), Carrots, Onion, Scrambled Eggs (Eggs, Egg Whites, Canola Oil, Water, Corn Flour, Skim Milk, Salt, Guar And Xanthan Gums [Thickeners], Citric Acid), Canola Oil, Sesame Oil, Salt.