HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconToasted Rice And Shrimp Bowl
Toasted Rice and Shrimp Bowl

Toasted Rice and Shrimp Bowl

with Bell Peppers and Corn

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Oh rice, how we adore you. You pair well with pretty much every veggie and spice we can think of, add a satisfying heartiness to any meal, and—most importantly—are loved by even the pickiest eaters. So we’re pretty sure that you’ll take to the colorful veggies, flavorful shrimp, and dashes of juicy lime that fill out this dish like they’re your dearest pals, making for a fried rice friendship that’s built on harmony.

Tags:Eat FirstGluten-freeContains shellfishSpicy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce



½ cup

Basmati Rice

2 clove


2 unit


1 unit

Red Bell Pepper

1 unit


1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 teaspoon

Chili Flakes

1 ounce



½ tablespoon

Sesame Oil

½ can


Not included in your delivery

2 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat20 g
Saturated Fat2.5 g
Carbohydrate57 g
Sugar10 g
Dietary Fiber6 g
Protein34 g
Cholesterol215 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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Heat a drizzle of oil in a small pot over medium-high heat. Add half the rice and stir continuously until grains are golden brown, 2-3 minutes. Stir in remaining rice and ¾ cup water. Bring to a boil, then cover and lower heat. Simmer until tender, 15-20 minutes.


Wash and dry all produce. Core, seed, and remove white ribs from bell pepper, then thinly slice. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Cut lime into wedges. Drain corn from can.


Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, scallion whites, garlic, and a pinch of chili flakes (to taste). Cook, tossing, until softened, 5-7 minutes.


Rinse shrimp and pat dry with a paper towel. Once veggies are softened, add shrimp to pan. Cook, tossing, until opaque and cooked through, 2-3 minutes. Season with salt and pepper


Fluff rice with a fork and add to pan, along with corn, scallion greens, soy sauce, and ½ TBSP sesame oil (we sent more). Cook, tossing, until everything is evenly mixed and soy sauce is absorbed, about 1 minute. Season with salt and pepper.


Divide rice mixture between bowls. Garnish with peanuts. Serve with lime wedges on the side for squeezing over.