Toasted Rice and Shrimp Bowl

🥘 Ingredients

• basmati rice
  1 c
• chili flakes
  1 tsp
• corn
  1 c
• garlic
  2 cloves
• lime
  1 unit
• peanuts
  2 tbsp
• pepper
  1 tsp
• red bell pepper
  1 unit
• salt
  1 tsp
• scallions
  2 bunches
• sesame oil
  2 tbsp
• shrimp
  10 oz
• soy sauce
  2 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• small pot
• large pan

1. 

   1

   Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add half the basmati rice and stir continuously until grains are golden brown ⏱️ 2 minutes . Stir in remaining rice and ¾ cup water. Bring to a boil, then cover and lower heat. Simmer until tender ⏱️ 15 minutes .

   vegetable oil: 2 tbsp, basmati rice: 1 c
2. 

   2

   Wash and dry all produce. Core, seed, and remove white ribs from red bell pepper , then thinly slice. Mince or grate garlic . Trim, then thinly slice scallions , keeping greens and whites separate. Cut lime into wedges. Drain and rinse corn .

   red bell pepper: 1 unit, garlic: 2 cloves, scallions: 2 bunches, lime: 1 unit, corn: 1 c
3. 

   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 minutes .

   chili flakes: 1 tsp
4. 

   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 minutes . Season with salt and pepper .

   shrimp: 10 oz, salt: 1 tsp, pepper: 1 tsp
5. 

   5

   Fluff rice with a fork and add to pan, along with corn, scallion greens, soy sauce , and ½ tbsp sesame oil . Cook, tossing, until everything is evenly mixed and soy sauce is absorbed ⏱️ 1 minute . Season with salt and pepper to taste.

   soy sauce: 2 tbsp, sesame oil: 2 tbsp
6. 

   6

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

   peanuts: 2 tbsp