Source: https://www.hellofresh.com/recipes/toasted-thai-rice-bowl-with-shrimp-sweet-corn-and-red-bell-pepper-565f1f75f8b25ebf518b4567
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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 21 | ||
Calories from Fat: 2 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 147mg | 4 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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