Quick Shrimp And Vegetable Rice Bowl With Crispy Chickpeas Recipe: A Hearty, Balanced Bowl for Easy Weeknight Meals

This shrimp and vegetable rice bowl is simple, flavorful, and made with everyday ingredients.

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 can (400 g) chickpeas, drained
• 1 tbsp olive oil
• 1 tsp paprika

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. Roast the chickpeas with the oil and paprika at 200 °C (400 °F) for 20 minutes until crisp.
4. Spoon the rice into bowls and top with everything, finishing with crispy chickpeas.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

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

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