When you’re craving takeout, but want to cut the fat, reach for this fresh kit. The rice and the stir-fry sauce are ready to throw into a hot wok, with plump shrimp and bite-size veggies. 

What You Get

Carrots 

Peeled, deveined shrimp (see note below) 

Scallion-ginger sauce 

Frozen peas 

Cooked rice 

Stir-fry sauce  

What You’ll Need

Vegetable oil 

Eggs (optional) 

Soy sauce or salt

Sriracha or hot sauce (optional) 

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Chop about 1 cup of carrots. Drain the shrimp and pat dry with paper towels. 

Step 2 

In a large wok or frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the carrots and stir-fry until tender-crisp, about 3 minutes. Add 1 cup of the peas and stir-fry until bright green, 1 minute longer. Transfer the vegetables 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 bright pink and tightly furled, 3 to 4 minutes. Transfer to the plate with the vegetables. 

Step 4

Return the pan to the heat, and warm the remaining scallion-ginger sauce and 1 tablespoon vegetable oil. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. If using eggs, push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with 2 eggs. Scramble until soft curds have formed, 2 minutes. Return the vegetables and shrimp to the pan, drizzle with the stir-fry sauce, and stir to coat and warm through, 1 minutes longer. Season with soy sauce to taste. 

Step 5

Heap the fried rice in bowls, drizzle with sriracha, 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.