Rice with Shrimps and Corn

Ingredients

• Rice3/4 cup (150 g)
• Shrimp6 medium (120 g)
• Scallion1 tablespoon (5 g)
• Corn1/2 count (125 g)
• Soy Sauce1 tablespoon (14 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice and corn.

2. 2

   Step 2

   Clean the shrimps and heat a pan over high heat. Once heated, pour half the oil and spread.

3. 3

   Step 3

   Add the shrimps, salt and pepper and cook for 3-4 minutes over medium heat until they have a red color. Stir from time to time.

4. 4

   Step 4

   Put the scallion, mix well and add the cooked rice, corn and soy sauce. Mix well.

5. 5

   Step 5

   Then, put the shrimps and continue stirring from 1 more minute. Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice with Shrimps and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.