This rice bowl recipe calls for shrimp and broccol. It's quick, easy and oh so nutritious.
A typical weeknight here starts the minute the kids walk through the door.
Suddenly, the once quiet house is filled with a burst of energy, pouring from their mouths, stomping through the living room, reverberating off the windows. Their voices carry from front door to kitchen, announcing that the last third of the day has officially begun.
Soon small bodies will find their way to the kitchen, rummaging for the required after-school snack, and when mouths are busy chewing, without missing a beat, the dinner questions will start.
"What are we eating tonight?" "When are we eating dinner?" "Can we have sushi for supper?" "Are you going to make dinner soon?" "What else are we having for dinner?"
About the same time, I'll do a bit of dinner prep by slapping ingredients down in front of them, turning the tables, and leaving space for me to ask the questions. When the broccoli is being cut by small hands, the rice measured and added to the steaming bowl, I'll inquire about their homework, their day, and demand the contents of their lunchbox be delivered to the dishwasher promptly.
Rice bowls are a simple way to get all the dinner essentials in one bowl of goodness. Steamy rice gets topped with succulent shrimp and broccoli, covered in a sweet and tangy teriyaki-style sauce. A bit of sriracha joins the party for those who enjoy the tongue-tingling heat, and everyone digs in while there is still a bit of daylight left to enjoy.
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