Toasted Thai Rice Bowl with Shrimp, Sweet Corn, and Red Bell Pepper
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 cup
Basmati Rice
4 clove
Garlic
4 unit
Scallions
2 unit
Red Bell Pepper
1 unit
Lime
12 ounce
Corn
12 teaspoon
Soy Sauce
(Contains Soy, Wheat)
1 teaspoon
Chili Flakes
20 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
4 teaspoon
Olive Oil
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
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!
