HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconToasted Thai Rice Bowl With Shrimp, Sweet Corn, And Red Bell Pepper
Toasted Thai Rice Bowl with Shrimp, Sweet Corn, and Red Bell Pepper

Toasted Thai Rice Bowl with Shrimp, Sweet Corn, and Red Bell Pepper

Read more

Chili, lime, and soy sauce pack a delicious flavor punch in this Thai-inspired shrimp stir-fry. The toasted rice adds a nutty flavor and textural contrast to round out the dish.

Tags:Eat FirstGluten-free

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.5 cup

Basmati Rice

4 clove


4 unit


2 unit

Red Bell Pepper

1 unit


12 ounce


12 teaspoon

Soy Sauce

(ContainsSoy, Wheat)

1 teaspoon

Chili Flakes

20 ounce



Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories504 kcal
Energy (kJ)2109 kJ
Fat8 g
Saturated Fat1 g
Carbohydrate61 g
Sugar9 g
Dietary Fiber6 g
Protein41 g
Sodium1272 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
Cutting Board
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Toast the rice: Heat a drizzle of oil in a medium pot over medium-high heat. Add half the rice and stir continuously until rice is golden brown.


Cook the rice: Add the remaining rice and 3 cups water to the pot. Bring to a boil, then cover and reduce to a low simmer for about 15 minutes, until tender.


Prep the ingredients: Core, seed, and remove the white ribs from the bell pepper, then thinly slice. 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.


Cook the veg and shrimp: Heat drizzle of oil in a large pan over medium-high heat. Add the bell pepper, scallion whites, and chili flakes (to taste) to the pan and cook, tossing, 5-7 minutes, until tender. Add the shrimp to the pan and cook, tossing, for 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 more minute. Season with salt and pepper.


Serve with a wedge of lime and enjoy!