Thai Pescatarian Breakfast Rice Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Thai · 30 min · Shellfish · pescatarian

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Ingredients

• 1/2 cup Jasmine rice
• 1/4 cup Coconut milk
• 1/2 cup Frozen mixed seafood (shrimp, scallops, calamari)
• 1/2 cup Cherry tomatoes
• 1/4 cup Fresh cilantro
• 1 Lime
• 1 clove Garlic
• 1/2 tbsp Fish sauce
• 1/2 tsp Soy sauce
• 1 Green onions
• 1/2 tbsp Olive oil
• 1/4 tsp Red chili flakes (optional)

Method (tap to check — screen stays awake)

1. Cook jasmine rice according to package instructions. Once cooked, fluff with a fork and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add frozen mixed seafood to the skillet and cook until just opaque, about 3-4 minutes.
4. Stir in coconut milk, fish sauce, soy sauce, and red chili flakes if using. Simmer for 3-5 minutes to combine flavors.
5. Add cherry tomatoes and cook for another 2 minutes until slightly softened.
6. Serve the seafood mixture over the cooked rice. Garnish with chopped green onions, fresh cilantro, and a squeeze of lime.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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