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Asian Recipes
Toasted Rice Bowl

Toasted Rice Bowl

with Shrimp, Sweet Corn, and Red Bell Pepper

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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.

Tags:Eat FirstGluten freeSpicy

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

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce



¾ cup

Basmati Rice

2 clove


2 unit


1 unit

Red Bell Pepper

1 unit


1 unit

Corn on the Cob

3 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1899.536 kJ
Calories454 kcal
Fat6 g
Saturated Fat1 g
Carbohydrate73 g
Sugar7 g
Dietary Fiber4 g
Protein29 g
Cholesterol156 mg
Sodium960 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
Large Pan
Instructionsarrow up iconarrow up icon
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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!