Recipes
Teriyaki Shrimp and Vegetable Rice Bowl
3 servings
25 minutes total
Shopping list
Ingredients
- 1 (14-oz) bag Publix Japanese blend vegetables
- Publix instant white rice
- ⅓ bunch green onions
- 1 ½ tablespoons vegetable oil
- 1 teaspoon minced garlic
- ½ teaspoon crushed red pepper
- 3 large eggs
- 1 (10-oz) box Publix Premium Teriyaki Marinated Shrimp
- 1 ½ tablespoons (plus more for serving) Publix Teriyaki Sauce
- 1 cup matchstick carrots
- Cooking spray
Steps
- Microwave vegetables following package instructions; drain liquid. Cook rice following stovetop package instructions; cover to keep warm. Slice green onions.
- Preheat medium, nonstick sauté pan on high 2–3 minutes; stir in oil, garlic, and red pepper. Add steamed vegetables; cook and stir 2 minutes. Whisk eggs in bowl.
- Add shrimp to pan; cook 2 minutes on each side and until shrimp turn pink and opaque. Stir in teriyaki sauce and carrots, then remove pan from heat. Transfer shrimp and vegetables out of pan; set aside and cover to keep warm.
- Wipe pan clean; coat with spray and return to high heat. Pour eggs in pan; scramble 1–2 minutes or until cooked through. Remove pan from heat.
- Divide rice evenly between 3 serving bowls. Top rice evenly with shrimp and vegetables in ⅓ section of bowl, eggs in another ⅓ section, and green onions in remaining ⅓ section. Serve with extra teriyaki sauce if desired.
Amount per ⅓ recipe serving: Calories 510, Total Fat 13g, Sat Fat 2.5g, Trans Fat 0g, Chol 225mg, Sodium 570mg, Total Carb 74g, Fiber 3g, Sugars 7g, Protein 19g, Calc 8%, Iron 30%