Rice bowls are great, but toasted rice bowls are out of this world. There’s an irresistibly nutty flavor and textural contrast to this dish—not to mention a kick of spice from the chili, lime, and soy sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Bell Pepper
Corn on the Cob
Soy Sauce(ContainsSoy, Wheat)
Heat a drizzle of oil in a medium pot over medium- high heat. Add half the rice and stir continuously, 2-3 minutes, until golden brown. Tip: Be careful not to burn the rice.
Cook the rice: Add the remaining rice and 1 1/2 cups water to the pot. Bring to a boil, then cover and reduce to a low simmer for about 15 minutes, until tender.
Wash and dry all produce. Core, seed, and thinly slice the bell pepper. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Cut the lime into wedges. Chop the shrimp into 1/2-inch pieces. Shuck the corn, then cut the kernels of the cob.
Heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper, scallion whites, garlic, and a pinch of chili flakes (to taste) to the pan. Cook, tossing, 5-7 minutes, until tender. Add the shrimp to the pan. Cook, tossing, 1-2 minutes, until cooked through. Season with salt and pepper.
Fluff the rice with a fork and add to the pan along with the corn, scallion greens, and soy sauce. Cook, tossing, for 1 minute. Season with salt and pepper.
Finish: Serve the toasted shrimp rice bowl with a wedge of lime and enjoy!