Hawaiian-Inspired Shrimp Rice Bowls
with Bacon and Pineapple
Prepare your taste buds for this pork stir fry with a Hawaiian pineapple twist! Green onions, broccoli, carrots and corn round out this one-pan wonder!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
285 g
Shrimp
(Contains Shrimp)
95 g
Pineapple
170 g
Carrot
227 g
Broccoli, florets
113 g
Corn Kernels
2 unit
Garlic, cloves
30 g
Ginger
¾ cup
Jasmine Rice
4 tbsp
Sweet Chili Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit
Green Onion
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove the pot from heat. Set aside, still covered.
Meanwhile, cut pineapple into 1/2-inch pieces. Thinly slice green onions. Cut broccoli into bite-size pieces. Peel, then using a box grater, coarsely grate carrot. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger.
Heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** While bacon cooks, drain, then pat dry with paper towels. Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in a small bowl. Heat 1 tbsp oil in the same pan over medium-high. When hot, add shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to another plate.
Return reserved bacon fat to the pan and heat over medium. When hot, add broccoli, carrots and corn. Cook, stirring occasionally, until tender-crisp, 3-5 min. Add pineapple, ginger and garlic. Cook, stirring often, until pineapple is warmed through, 1-2 min. Season with salt and pepper. Add bacon and shrimp. Stir to combine, 30 sec.
Meanwhile, in a small bowl, stir together soy sauce and sweet chili sauce. Fluff rice with a fork, then stir in half the green onions and season with salt, to taste. Divide rice between plates, then top with veggie-bacon mixture. Drizzle with soy-chili sauce. Sprinkle remaining green onions over top.
