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Toasted Rice Bowl

Toasted Rice Bowl

Toasted Rice Bowl

with Shrimp, Sweet Corn, and Red Bell Pepper

Recipe Development TeamPublished on November 04, 2016

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If you’ve never tried sesame, lime, and soy sauce together, prepare to be blown away. These three ingredients are made for each other and pack an impressive punch of family-friendly flavor in this shrimp stir-fry. To round out the dish, our chefs add toasted rice for a uniquely nutty flavor and textural contrast.

Tags:

Child friendly

•Eat First

•Gluten-free

•Spicy

•Family Friendly

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

16 ounce

Shrimp

(Contains: Shellfish)

1 cup

Basmati Rice

2 clove

Garlic

2 unit

Scallions

2 unit

Red Bell Pepper

1 unit

Lime

1 can

Corn

8 unit

Soy Sauce

(Contains: Soy, Wheat)

1 teaspoon

Chili Flakes

2 ounce

Peanuts

(Contains: Peanuts)

1 tablespoon

Sesame Oil

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories500 kcal

Energy (kJ)2092 kJ

Fat18 g

Saturated Fat2.5 g

Carbohydrate62 g

Sugar7 g

Dietary Fiber5 g

Protein27 g

Cholesterol145 mg

Sodium1085 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

•Pot

•Strainer

•Large Pan

•Fork

Instructions

Toast rice

1

Heat a large drizzle of oil in a medium pot over medium-high heat. Add half the rice, and stir continuously until rice is golden brown, 3-4 minutes.

Boil rice

2

Add remaining rice and 2 cups water to pot. Bring to a boil, cover, and reduce to a low simmer until tender, 15-20 minutes.

Prep remaining ingredients

3

Wash and dry all produce. Core, seed, and remove white ribs from bell peppers, then thinly slice. Mince garlic. Thinly slice scallions. Cut lime into wedges. Drain corn.

Cook veggies and shrimp

4

Heat a large drizzle of oil in a large pan over medium-high heat. Add corn, bell peppers, scallions, and a pinch of chili flakes (or leave them out entirely for the kids). Toss until lightly browned, 5-7 minutes. Add shrimp and garlic. Toss until cooked through, 3-4 minutes. Season with salt and pepper.

Add rice

5

Fluff rice with a fork, and add to pan along with soy sauce and sesame oil. Toss another minute. Season with salt and pepper.

Finish

6

Serve divided between bowls with a wedge of lime and a sprinkle of peanuts.

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