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Toasted Rice and Shrimp Bowl
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Toasted Rice and Shrimp Bowl

Toasted Rice and Shrimp Bowl

with Bell Peppers and Corn

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.

:
Eat First
Gluten-free
Contains shellfish
Spicy
:
Crustaceans
Soja
Gluten
Jordnødder

35 minutes

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

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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

Small pot
Strainer
Large Pan

Toast Rice
1

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.

Prep
2

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.

Cook Veggies
3

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.

Cook Shrimp
4

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

Fry Rice
5

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.

Plate and Serve
6

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

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