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.
Rice Bowl Recipe
Ingredients
- 4 cup, cooked White Rice
- 1 head Broccoli chopped
- 1 pound Jumbo Raw Shrimp peeled and deveined
- 1.5 tablespoon Olive Oil
- 0.5 tablespoon Sesame Oil
- 3 clove Garlic minced
- 3 tablespoon Soy Sauce
- 2 tsp Fresh Ginger minced
- 2 tablespoon Brown Sugar
- 4 Green Onions chopped
Instructions
- Bring a large pot of water to a boil over high heat. Add in broccoli florets, submerge, and boil for 90 seconds. Remove from the water, strain, and rinse with cold water to stop the cooking. Set aside.
- In a sauté pan over medium heat, heat olive and sesame oil. and add oils. Add garlic and cook for 30 seconds. Stir in the soy sauce and ginger and simmer for 5 minutes.
- Add in the brown sugar and continue cooking another 5 minutes.
- Increase heat to medium high, add the shrimp, and cook just until pink, about 1 minute per side. Stir in the green onions and the broccoli. Cook another 2-3 minutes.
- Stir and serve over warm rice.