Toasted Rice and Shrimp Bowl

🥘 Ingredients

• basmati rice
  1 c
• chili flakes
  1 tsp
• corn
  1 can
• garlic
  4 clove
• lime
  1 unit
• paper towels
• peanuts
  2 oz
• red bell pepper
  2 unit
• salt
• scallions
  4 unit
• sesame oil
  1 tbsp
• shrimp
  20 oz
• soy sauce
  2 tbsp
• vegetable oil
  4 tsp
• water
  ¾ cup

🍳 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 brown, ⏱️ 3 minutes . Stir in remaining rice and ¾ cup water . Bring to a boil, then cover and lower heat. Simmer until tender, ⏱️ 20 minutes .

   vegetable oil: 4 tsp, basmati rice: 1 c, water: ¾ cup
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 corn from can.

   red bell pepper: 2 unit, garlic: 4 clove, scallions: 4 unit, lime: 1 unit, corn: 1 can
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, ⏱️ 7 minutes .

   chili flakes: 1 tsp
4. 

   4

   Rinse shrimp and pat dry with paper towels . Once veggies are tipped, add shrimp to pan. Cook, tossing, until opaque and cooked through, ⏱️ 3 minutes . Season with salt and pepper, plus salt and pepper.

   shrimp: 20 oz, paper towels, salt
5. 

   5

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

   soy sauce: 2 tbsp, sesame oil: 1 tbsp
6. 

   6

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

   peanuts: 2 oz