Shrimp and Zucchini Rice Bento recipe - ingredients, nutrition and when to eat it
This bento tops warm rice with lightly stir-fried shrimp and zucchini. Plump shrimp and tender zucchini make a mild, tasty lunch that’s easy to pack on a busy…
This bento tops warm rice with lightly stir-fried shrimp and zucchini. Plump shrimp and tender zucchini make a mild, tasty lunch that’s easy to pack on a busy day.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 428.5g serving): 490.5 kcal · protein 25.9g · carbohydrate 73.7g · fat 8.8g · sodium 400.7mg
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: Pat the shrimp dry with a paper towel so they release less water as they cook.
Tips: Don’t slice the zucchini too thin, so it keeps its texture in the bento.
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Ingredients (1 serving)
- Rice — 1 bowl
- Shrimp — 100 g
- Korean zucchini — 0.5 pc
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Ground black pepper — 0.1 tsp