Shrimp and Kabocha Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This rice dish is cooked with shrimp and kabocha squash, then packed in a single-serve lunchbox.
This rice dish is cooked with shrimp and kabocha squash, then packed in a single-serve lunchbox. The shrimp’s mild savory flavor pairs well with the squash’s fluffy texture and gentle sweetness. It’s great for lunch or an easy dinner.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 470g serving): 469.3 kcal · protein 18.3g · carbohydrate 82.3g · fat 6.8g · sodium 400.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into evenly sized pieces so it cooks evenly with the rice.
Tips: Shrimp can turn tough if stir-fried too long, so add the next ingredients as soon as the outside turns pink.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 1 bowl
- Shrimp — 5 pc
- Kabocha squash — 0.2 pc
- Onion — 0.2 pc
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 0.3 cup