Best Shrimp And Vegetable Rice Bowl With Pickled Cucumber Recipe: A Meal-Prep-Friendly Dinner with Simple Ingredients

A reliable shrimp and vegetable rice bowl like this one belongs in every home cook’s collection.

Ingredients

• 300 g rice, uncooked
• 300 g shrimp, peeled
• 1 cup frozen peas and carrots
• 2 eggs
• 2 tbsp soy sauce
• 2 tbsp oil
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar

Instructions

1. Cook the rice according to the package directions.
2. Scramble the eggs in the oil, add the vegetables and shrimp, and cook for 4 minutes. Stir in the soy sauce.
3. Toss the cucumber with the vinegar and sugar and let it sit for 10 minutes.
4. Spoon the rice into bowls and top with everything, finishing with pickled cucumber.

Tips

• Use the freshest ingredients you can find for the best flavor.
• Prep all your ingredients before you start so the cooking goes smoothly.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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