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One-Pan Thai-Style Shrimp Fried Rice
One Pan
Spicy
Quick
New
One-Pan Thai-Style Shrimp Fried Rice

with Bok Choy

25 min
Difficulty: 1/3
Thai

Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Microwaveable rice (steamed jasmine rice, rice bran oil) • Mirepoix (onion, carrot, celery) • Shanghai bok choy • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Garlic.

Allergens

Sulphites
Soy
Sulphites
Mustard
Milk
Wheat
Egg
May contain traces of allergens
Crustaceans
Gluten
Peanuts
Shrimp
Anchovies
Sesame
Tree nuts
Fish

Tags

Spicy
Pan-asian-plates
Dinner-bowls
Quick
New
Under 650 Calories
Easy Clean-up
Ingredients
Shrimp

Shrimp

285 g

Microwaveable Rice

Microwaveable Rice

227 g

Garlic, cloves

Garlic, cloves

2 unit(s)

Fish Sauce

Fish Sauce

1 tbsp

Thai Spice Blend

Thai Spice Blend

7 g

Mirepoix

Mirepoix

113 g

Soy Sauce

Soy Sauce

0.5 tbsp

Shanghai Bok Choy

Shanghai Bok Choy

1 unit(s)

Oil

Oil

1 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep ingredients

  • Before starting, wash and dry all produce.
  • Peel, then mince or grate garlic. 
  • Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
  • Drain and rinse shrimp, then pat dry with paper towels. Season with half the Thai Spice Blend, salt and pepper.
  • Massage the pouch of rice to separate grains.

2
Cook veggies

  • Heat a large non-stick pan over medium-high. 
  • When hot, add 1 tbsp (2 tbsp) oil. 
  • Add mirepoix. Cook for 3-4 min, stirring occasionally, until tender-crisp.
  • Add garlic and remaining Thai Spice Blend. Cook for 1 min, stirring constantly, until aromatics are fragrant and veggies are tender.
  • Season with salt.

3
Fry rice

  • To the same pan, add rice, 2 tbsp (4 tbsp) water and soy sauce. Using a spatula, break up rice. Cook for 4-5 min, stirring constantly, until rice is warmed through and water is absorbed. 
  • Transfer to a large bowl.

4
Cook shrimp

  • To the same pan, add shrimp and bok choy. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink and bok choy is tender.**
  • Return fried rice to the pan. Toss to combine. 
  • Remove the pan from heat, then stir in fish sauce. 

5
Finish and serve

  • Divide shrimp and rice between bowls. 

Nutrition per serving

560

kcal

Calories

12

g

Fat

2

g

Saturated Fat

85

g

Carbohydrate

3

g

Sugar

2

g

Dietary Fiber

28

g

Protein

180

mg

Cholesterol

1540

mg

Sodium

0

g

Trans Fat

550

mg

Potassium

175

mg

Calcium

4

mg

Iron

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