Toasted Rice Bowl
with Shrimp, Sweet Corn, and Red Bell Pepper
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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.
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.
Fluff rice with a fork, and add to pan along with soy sauce and sesame oil. Toss another minute. Season with salt and pepper.
Serve divided between bowls with a wedge of lime and a sprinkle of peanuts.
