Ingredients

1 (14-oz) bag Publix Japanese blend vegetables
Publix instant white rice
1/3 bunch green onions
1 1/2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
3 large eggs
1 (10-oz) box Publix Premium Teriyaki Marinated Shrimp
1 1/2 tablespoons (plus more for serving) Publix Teriyaki Sauce
1 cup matchstick carrots
Cooking spray

Steps

  1. Microwave vegetables following package instructions; drain liquid. Cook rice following stovetop package instructions; cover to keep warm. Slice green onions.
  2. Preheat medium, nonstick sauté pan on high 2–3 minutes; stir in oil, garlic, and red pepper. Add steamed vegetables; cook and stir 2 minutes. Whisk eggs in bowl.
  3. Add shrimp to pan; cook 2 minutes on each side and until shrimp turn pink and opaque. Stir in teriyaki sauce and carrots, then remove pan from heat. Transfer shrimp and vegetables out of pan; set aside and cover to keep warm.
  4. Wipe pan clean; coat with spray and return to high heat. Pour eggs in pan; scramble 1–2 minutes or until cooked through. Remove pan from heat.
  5. Divide rice evenly between 3 serving bowls. Top rice evenly with shrimp and vegetables in 1/3 section of bowl, eggs in another 1/3 section, and green onions in remaining 1/3 section. Serve with extra teriyaki sauce if desired.

Note: Nutritionals based on 2 cups white rice.

CapMel Staff
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