Toasted Rice and Shrimp Bowl

Name: Toasted Rice and Shrimp Bowl with Bell Peppers and Corn
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Shrimp; ½ cup Basmati Rice; 2 clove Garlic; 2 unit Scallions; 1 unit Red Bell Pepper; 1 unit Lime; 1 tablespoon Soy Sauce; 1 teaspoon Chili Flakes; 1 ounce Peanuts; ½ tablespoon Sesame Oil; ½ can Corn; 2 teaspoon Vegetable Oil; unit Salt; unit Pepper

with Bell Peppers and Corn

Recipe Development TeamPublished on February 23, 2017

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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 First

•Gluten-free

•Contains shellfish

•Spicy

Allergens:

Shellfish

•Soy

•Wheat

•Peanuts

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Shrimp

(Contains: Shellfish)

½ cup

Basmati Rice

2 clove

Garlic

2 unit

Scallions

1 unit

Red Bell Pepper

1 unit

Lime

1 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 teaspoon

Chili Flakes

1 ounce

Peanuts

(Contains: Peanuts)

½ tablespoon

Sesame Oil

½ can

Corn

Not included in your delivery

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ 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.

Utensils

•Small pot

•Strainer

•Large Pan

Instructions

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.